23 November, 2021
Vegetable Soup
This is such and easy recipe and so very tasty. You can spice it any way you want and mix and match the vegetables used on what is available. This recipe is perfect for her farmers market grab a bag of various farm fresh veggies.
Ingredients:
Your favorite vegetables. I always suggest carrots celery and onions to start, followed by garlic. Yellow onion is my preferred. This recipe pictured I had some zucchini, squash varieties, potatoes, and jalapeño. When I chop them I make it a little bit larger than adult bite sized. I also tend to add a can of the other stuff for the sweet corn kernel I like that holds thru cooking and gives some crunch. In this example I had farm fresh green beans and not canned.
Pepper, bay leaf, and any other seasonings to taste. i’m a big fan of kicking in some cayenne if the jalapeño isn’t enough.
6 cups low sodium vegetable broth.
1 small can tomato sauce.
Directions:
Start with a little olive oil and sauté the carrots, onions, and celery. You really wanna bring this down to a mushy almost vegetable reaux.
When it’s real mushy add your garlic minced and if you have it, jalapeño pepper. I avoid using salt but this is the one step that you might have to add some to get the moisture out.
After a few minutes of letting the garlic bouquet open add six or so cups of vegetable broth. Bring to a boil and then add all other vegetables and seasonings including Bay leaf. Add tomato sauce. Bring to a light boil and then turn down to simmer with lid on. Cook for 30 minutes to an hour. The longer you cook the more integrated your flavors will be.
Taste and check the spice temperature. This is where I might add some Cayenne to give it a kick towards the end of cooking.
