veggie soup. It's supposed to be in the upper 20's tonight, so after a trip to the market I got it started. To me, there is nothing better than the smell of a savory homemade soup simmering on the stove all day. This is enough for about 6 to 8 people.
You can easily add or subtract any veggies you choose as well as the broth amount. It's all up to the person making it, right? Chop size of veggies to your own preference. I like to make them small enough to get a little of everything in a single bite, but that's just me. So, what do you say? Let's get this party started, shall we?
2 tablespoons extra virgin olive oil
2 medium size yellow onions, chopped
2 large white potatoes, chopped
3 stalks of celery (use 4 if they're skinny), chopped
4 carrots, peeled and chopped to size preference (use more if baby carrots are used)
4 garlic cloves, minced
1 (4 cup) carton of beef (or chicken) broth, low sodium
1 large can of diced petite tomatoes
1 bunch of fresh green beans, chopped to bite size
1 container of fresh mushrooms, chopped
1/2 bunch of parsley, minced
2 bay leaves, whole
salt & pepper, to taste
1. Coat bottom of stock pot with the olive oil and saute onions and celery for a few minutes over medium heat or until they start to get transparent.
2. Add minced garlic then stir for a minute. Add the potatoes and carrots, stirring for another couple of minutes.
3. Next, add the canned tomatoes, tomato sauce, broth and bay leaves. Bring to a boil and simmer for approximately 2 hours. Stir gently occasionally. Season to taste with salt & pepper.
4. When the soup is nearly finished cooking add the chopped mushrooms, diced green beans, and minced parsley. Simmer for an additional 15 to 20 minutes
5. Remove bay leaves and serve with piping hot corn bread and butter.
6. Enjoy with a nice glass of red or white wine! Personally, I like a good Malbec red wine. I haven't met one I didn't like, yet.