Hi! What are the other vegetables? If you're cooking them directly in the soup broth, you could stagger when you add them. Sometimes (say, for chicken soup) I like to boil vegetables separately (this way I can get each one cooked how I like it), then add those to the broth (and you can add some of the vegetable-boiling liquid, too!).
I would start by dicing the celery and peppers, keeping them separate. Heat oil in your soup pot on medium until it shimmers (or until a single piece of celery sizzles when added to the oil). Add the celery dice first, since they are the hardest and cook longest. Stirr and sauté until softened. Add the bell peppers. Stir and sauté until translucent but before they are browned. Continue with recipe as written.
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