13 Nov 2017
Well, this vegetable soup recipe doesn’t quite include everything but the kitchen sink… though even saying that belies the absolute deliciousness of this hearty soup. Some minor variations on the ingredients turn this into a main course. In the list below, you will see potatoes and beans – they give the soup depth and enough protein to call it a meal in one. Perhaps with a piece of toast and cheese if you need more protein. For lighter fare, pare back on some of the ingredients, like the mushrooms. And make it your own with your favorite veggies or spice it up with black and red pepper to your individual tastes.
Ingredients (first set):
1 yellow squash – cut lengthwise twice to make four strips, then cut across into chunky bit size pieces
1 green zucchini – cut as above
1 large handful of green beans – cut to 1 1/2 inch length
4 large or 6 small/medium plum tomatoes – cut off ends and poke out seeds then scrape inside to use the flesh only (my personal pet peeve on soups made with tomatoes is when the tomato skin is floating around – I just don’t like it, but this is up to you)
1 small yellow onion, diced
3 carrots – cut crosswise into chunk-sized bites
3 celery stalks – cut same as carrots
8 oz package of white button mushrooms – clean well and cut each into 3-4 pieces
1 potato – skinned and cubed
2 bouillon cubes (vegetable or chicken)
1 Tbsp dill weed (dried) or fresh bunch of chopped dill (I actually prefer the dried for this soup)
red and/or ground pepper to taste
(I don’t add any salt since the bouillon cubes do the trick and I add enough black pepper to not notice.)
And, again, if you don’t like any of these vegetables, don’t use them… use what you like.
Ingredients (second set):
3/4 can of great northern beans (Goya)
3-4 oz. fresh spinach – stems removed (I buy a bag and save the rest for salad.)
Combine all the FIRST SET of ingredients in a large soup pot. Add enough water to cover all the ingredients plus about another 3 inches up the side of the pot. Bring to a low boil then reduce the heat to simmer and cover. Cook for about 45 minutes, checking to see the water reduced down and carrots are tender but not mushy. Taste and adjust your seasoning (dill, pepper, sea salt if needed).
Then turn off the heat, mix in the (second set of ingredients) beans and spinach, and cover the pot. Let stand for about ten minutes.
Ready to serve (about 8 servings)