Carrot Celery Pepper Soup with a Clear Vegetable Broth
A light clear-broth soup with carrots, celery, bell pepper, onion, and an optional measured lemon finish.
Ingredients
Vegetables and Broth
- ¾ cup diced carrots approximately ¼ inch
- ¾ cup chopped celery
- ½ cup diced bell pepper
- 1 medium onion chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- to taste salt and black pepper
- 1 teaspoon lemon juice optional finish
Instructions
- In a medium pot, warm the measured oil on a medium burner. Cook chopped onion for 5–7 minutes until soft, stirring and lowering heat if it catches.
- Stir in the measured carrots, celery, and pepper for 3–4 minutes. Pour in vegetable broth and bring to a gentle boil.
- Partially cover and simmer 15–20 minutes or longer until the carrot dice are tender. Taste and season with salt and pepper as needed.
- Remove from heat, stir in optional 1 teaspoon lemon juice, and ladle into 4 small bowls with vegetables distributed evenly.
Notes
The 2 cups mixed vegetables are ¾ cup carrots, ¾ cup celery, and ½ cup pepper; onion is additional. This is a light starter soup without beans, noodles, or cream.