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Potato-Escarole Soup
Ingredients (use vegan versions):
  • 4 quarts water or veggie stock
  • 1 large head of escarole, cleaned and chopped coarsely
  • 1 large yellow onion, chopped
  • 4 to 5 large potatoes, cut in cubes
  • 2 tablespoons olive oil
  • salt and pepper to taste
Directions:

Saute

onions and potatoes over medium heat, in olive oil until onions are translucent (about 10 minutes). Add water/stock and simmer for about 35 minutes or until potatoes are tender. Add escarole, salt and pepper and simmer for 10 more minutes. Serve with french bread

Serves: 6-8


more Free recipe and All Free recipe

 

More Vegetarian Recipes

1. Mediterranean Stew

2. Abagail's French Onion Soup

3. Friday Harbor Chili

4. New El Paso Black Bean Chili

5. Basic Gazpacho

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