At this time of year when the crisp evening air makes you pull on a jacket, it’s time to make a big pot of soup. And since the farmer’s markets are still in full swing, there’s plenty of fresh produce. The weather and abundance of vegetables make vegetable soup the perfect choice for dinner on a chilly night.
The beauty of vegetable soup is you can make it with pretty much any type of vegetables. Start with onion, and then choose whatever you love, what looks good at the stand, or what you already have in your fridge. Use the recipe below as a guide, but feel free to mix it up, as you like!.
Vegetable Soup
1 medium-sized Vedalia or other sweet onion, sliced very thin
1 leek, wash and remove roots
2 celery stalks, leaves included, chopped
2 carrots, peeled and chopped
¾ cup chopped cabbage
½ green or red pepper, sliced thin
1 cup broccoli florets
½ cup shitake or button mushrooms
About 10 green beans, ends removed and cut in thirds
½ of a 12 oz. can of chickpeas, drained and rinsed
1 can stewed tomatoes
32 oz. reduced sodium vegetable stock or broth
1 cup water
½ cup orzo or other small pasta
1 tbsp. oregano
Olive oil
2 tbsp. red wine vinegar
½ tsp crushed red pepper
1 tbsp. parsley
½ tsp. garlic powder
1 bay leaf
Salt & pepper
(other good ingredients might include: fresh corn off the cob, 1/2 cup of cooked barley, cauliflower, chard or other greens….)
1) Prepare onion and chop leek. It’s okay to use some of the dark green portion of the leek, just don’t use about the top 1/3 of the green part.
2) Heat 2-3 tbsp. olive oil in large pot on medium-high heat. Add onion first and sauté a few minutes. Then add leek and sauté both together about 5 more minutes or so. Add all spices (except red wine vinegar).
3) Add celery, cabbage and carrots and sauté about 7 minutes.
4) Add broccoli, red or green pepper, green beans and mushrooms (mushrooms last) and sauté about 5 minutes more. Add more olive oil if needed.
5) Add chickpeas, stewed tomatoes and water. Then pour in vegetable broth. Add red wine vinegar.
6) Increase heat to high and bring to boil. Add pasta and boil about 6 or 7 minutes or until pasta is tender.
7) Reduce heat to low and simmer about 20 minutes more. Remove bay leaf before serving. Pasta absorbs liquid, so add water or more broth, if needed.
8) Serve with fresh bread or crackers.
Makes a big pot of soup.
I’ll be making this soon!
Hope it turns out great!