The Intuitive Chef

A guide intended for you to build your own intuitive cooking. I'm from California, based in Brooklyn. Photographer, chef and teacher. Photography blog: www.photographybyrachel.tumblr.com
Tomato Vegetable Soup – Semi Homemade 
17 oz of any chunky tomato soup
Celery salt, pepper, dill, oregano & basil
Any variety of vegetables
Onion or Leeks & Garlic
Small while beans
Cook the onions or leeks and garlic until browned.  Add tomato soup base.  Add another 2 cups of water.  Stir in celery salt to salt level of taste.  Add remaining herbs.  Once the broth is good, add the hardest vegetable cook for a minute and a half until you reach the softest. Then add beans. Remember: DON’T over cook the vegetables. Enjoy.

Tomato Vegetable Soup – Semi Homemade

  • 17 oz of any chunky tomato soup
  • Celery salt, pepper, dill, oregano & basil
  • Any variety of vegetables
  • Onion or Leeks & Garlic
  • Small while beans

Cook the onions or leeks and garlic until browned.  Add tomato soup base.  Add another 2 cups of water.  Stir in celery salt to salt level of taste.  Add remaining herbs.  Once the broth is good, add the hardest vegetable cook for a minute and a half until you reach the softest. Then add beans. Remember: DON’T over cook the vegetables. Enjoy.

  1. theintuitivechef posted this