Vegetable Soup - Blended

1  cup		Onion
4		cloves Garlics
2  cups		Raw Carrots
1-1/2  cups		raw celery
1/2  cup		Raw Peppers
1-1/2  cups		Fresh Mushrooms
1/2  cup		Parsley
1-1/2  cups		Chopped Escarole
32  ounces		Chicken Stock

Tip: Click on the ingredient links to learn the nutritional information for all the Vegetable Soup - Blended ingredients. The serving size for any ingredient in Vegetable Soup - Blended may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Dice onion, garlic and carrots. Sautee in large pot until soft. Add celery, peppers, stock and spices to taste (Rosemary, Thyme, Sea Salt and Black Pepper). Bring to low boil and let simmer, covered for 30 minutes. Add mushrooms, parsley and escarole and simmer for another 60 minutes covered. Remove lid, puree with immersion blender and place in storage containers. Refrigerate.