Variation from How To Cook Everything Vegetarian (on our book list = one you should own!)
Vegetable Soup
Servings/Yield
6 servings
THE BEST Vegetable Soup I’VE ever made… nomnomnom
½ cup extra virgin olive oil
1 onion medium , chopped
2 carrots, diced
2 celery stalk , diced
1 ½ to 2 cups potatoes, skin on, diced
Salt
Freshly Ground Black Pepper
8 cups vegetable stock
1 cup tomato , cored, peeled, seeded, and chopped (can ok – include juice)
2 cups mustard greens, or kale
½ cup parsley, leaves
Method
1. Put three tablespoons of the olive oil in a large, deep saucepan or casserole (use a soup pot) over medium heat. When hot, add the onion, carrot, and celery. Cook, stirring, until the onion softens, about 5 minutes.
2. Add the hard vegetables and sprinkle with salt and pepper. Cook, stirring, for a minute or two, then add the stock and the tomato; bring to a boil, then adjust the heat so the mixture bubbles gently. Cook, stirring every now and then, until the vegetables are fairly soft and the tomatoes broken up, about 15 minutes. (You may prepare the soup in advance up to this point. COver, refrigerate for up to 2 days, and reheat before proceeding).
PopVeg NOTE: If you’ve got kiddos who don’t love luscious tomatoes… take them out at this point, puree them in a blender or with a stick immersion blender in a separate bowl… and put ‘em right back in there. It works WONDERS… and they’ll love it.
3. Add the soft vegetables (GREENS) and the parsley and adjust the heat once again so the mixture simmers. Cook until all the vegetables are very tender, about 15 minutes. Taste and adjust the seasoning, add the remaining olive oil, and serve.
PopVeg Note: Add lots of fresh ground black pepper. Then add some more. Then add a bit of salt. And some more pepper.
Now… according to the recipe, it’s ready to serve… but if you can gently simmer if for more time (an hour? More and you might want to add some water)… it gets EVEN better.
AMAZING and wonderful, flavorful, HEALTHFUL, fabulous soup.
Enjoy!!
