Vegetable Soup for the Soul

Winter is a great time for soups. They taste delicious and keep you warm. Today we are experiencing a blizzard and I am soup ready! This vegetable soup is on the stand by for when we lose power. This is what I call TBTND: tastes better the next day. Over the years I’ve added a few things to make it even better. I like to add a small piece of parmesan rind to the soup. As it heats up, the cheese on the rind melts into the soup. I still like to garnish the top of my soup bowl with grated parmesan, but this addition to the simmering pot is a bonus. It adds a creaminess and flavor. After all the ingredients are added and heated through, I like to make a roux, of equal parts butter and flour. I cook it until it’s a dark brown and stir it into the bubbling pot. This adds a nutty flavor and helps thicken the soup.

I love to bake because it’s a precise science but I love to make soup for the opposite reason. It’s a free for all! It’s your time to be creative Soup recipes are more of a guide than a rule. You can add or take away from a recipe, to your liking. The most important part of making soup, is to have enough liquids to cook your ingredients. I like to think of soup as a meal in bowl which includes a protein (usually beans), vegetables, and a starch (potato or pasta).

Let’s make some soup!

Ingredients

  • Piece of parmesan rind
  • 32 ounces of vegetable or chicken stock
  • 15 ounces cannellini beans (or any bean of your choice)
  • 15 ounce can of diced tomatoes (petite diced is my favorite)
  • 16 ounce package of frozen mixed vegetables
  • 1 large onion, diced
  • 2 minced garlic cloves
  • 1/2 can of water
  • heaping 1/2 cup of uncooked ditalini or 1 large potato, diced or tortellini or uncooked rice
  • 2 tbsp tomato paste
  • olive oil
  • 1 tsp salt
  • 1 tbsp dried parsley
  • 1 celery stalk, diced
  • 1 dried Bay leaf
  • 1+ tsp of seasoning of your choice, such as Umami, Creole seasoning , oregano, etc.
  • handful or two of baby spinach

Roux

  • 3 tbsp butter
  • 3 tbsp flour

In a large pot, heat oil olive until it shimmers. You will need about 1 tbsp. You want to cover the bottom of the pan to saute the onions. Add the onions and celery, and sprinkle about 1 tsp of salt over them. Stir. Cook on a medium heat until the onions are almost translucent. Add the garlic cloves and stir for one minute. Add the tomato paste and stir until it’s totally mixed in.

Add the broth, the diced tomatoes and water to the pot and bring to a low boil. Once the pot is boiling add in your frozen vegetable, beans and parmesan rind. You can use a bag of mixed vegetables or chose several bags of the vegetables you like, and use a portion of the bags. If you are inspired, you can chop your own fresh vegetable. Once, it starts to boils again, if you’re using potatoes or uncooked rice, add them now. Add what ever seasonings or herbs you like. Lower the heat and simmer for about 15 minutes. Stir it a few times so the rind doesn’t stick to the pot bottom.

Once the soup base is heated through and the vegetables are cooked, add the ditalini. Stir the mixture until the ditalini starts to soften. It tends to stick to the pot bottom. Let this cook for about 12 minutes or so. Once the ditalini is cooked through, toss in your fresh baby spinch. This will take only a minute to cook. Continue stirring. Taste your soup and add additional seasoning if you’d like.

If you would like to thicken your soup, you can make a roux. In a small frying pan, melt your butter and stir in the flour. Use a medium high heat. Keep stirring as the color darkens. You cannot walk away from this or it will burn. Bring the soup to a boil. Keep stirring this mixture until it’s a dark brown.

Once the roux is done, quickly stir it into the pot of boiling soup. It will sizzle! Keep mixing until it’s incorporated. Lower the heat and let it simmer for about 10 minutes. The color should have changed and it will have thickened a bit.

I like to serve this soup with a fresh roll, or two! It’s a great bring to work lunch. If you need to feed a crowd, this soup will not disappoint.

Store in the fridge for about 5 days. This freezes well too. When you reheat it, you will need to add some water, as it gets thick when it cools.

Enjoy!

1 thought on “Vegetable Soup for the Soul

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