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Creamy Vegetable Soup by

Tags: Creamy, VegetableSoup, Soup


2 Tablespoons vegetable oil
1 1/2 cups chopped yellow onion
1 1/2 cups sliced carrots
1 cup chopped spinach
1 1/2 cups diced zucchini
2 cloves garlic minced
2 quarts chicken broth
1 cup heavy cream
1/4 teaspoon ground black pepper
2 teaspoons Baby Bam, recipe follows
1 cup small pasta (orzo or stars are nice)


Heat the oil in a large, heavy pot over medium-high heat. Add the onion, carrots, and Baby Bam, and cook, stirring, over medium-high heat until the vegetables are soft, about 5 minutes. Add the garlic and zucchini and cook, stirring, for 1 minute. Add the chicken stock, heavy cream, and pepper. Stir well and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 35 minutes. Add the spinach, and pasta and stir well. Simmer until the pasta is cooked through, about 12 minutes.

Baby Bam Seasoning:
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
3 teaspoons garlic powder
1 teaspoon ground black pepper
1 1/2 teaspoon dried oregano
1 1/2 teaspoon dried basil
1 teaspoon dried thyme

Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.

Servings: 8

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