Heartland Revival

Snow Day Vegetable Soup

In My Kitchen, At HomeAmber BransonComment

Yesterday I got woken up to "WHAT, Um, we need to go to the store...." Apparently the forecast for the beginning of the week had changed and now we were finally getting our first "real" snow! I had already been promised a trip to the History Museum so on our way there, we made a quick stop at the store to stock up on some snow appropriate foods including the fixings for vegetable soup. Well, the weatherman was right so I took a break from my snow day work to make a batch of soup to simmer until dinner. 

Vegetable soup makes me think of my childhood. I remember my mom taking leftever vegetables from dinner and putting them into baggies and into the freezer. Once our freezer was full of half baggies of corn, green beans, etc, she would defrost them all and throw everything into a big pot to simmer throughout the day. When I was little, I loved the soup EXCEPT I would always beg for her to leave out the cabbage.... but I guess we all have to grow up at some poing so I now love cabbage in my soup. (thanks, mom!)

As you know, I like being flexible when cooking so feel free to substitute or change the ratios between vegetable or spices. I use some frozen vegetables because they are convenient but fresh can be an option. Also, I make my soup without a fat, using broth to saute the vegetables but if you prefer, they can be sauteed with oil or butter. This batch makes a lot of soup, probably enough for around 6 bowls. I like to cook one big batch and then freeze for quick lunches to take to work. Hope you enjoy! 

Vegetarian Vegetable Soup
1 celery stalk
3 carrots 
1 small yellow onion
1/2 small green cabbage
2 cloves of garlic
1 cup frozen green beans
1/2 cup frozen corn (I like fire roasted)
1/2 cup frozen peas
1 can of crushed tomatoes 
2 bay leaves
1 tablespoon thyme
1/2 tablespoon oregano
1 tablespoon tomato paste
48 oz of vegetable broth (approximately)
salt and pepper to taste (keep tasting as it cooks to adjust the seasonings.. I feel like I use a good amount of salt for this soup)

1. Heat a stockpot and add a few splashes of vegetable broth. Add chopped carrots, onion and celery, season with salt and pepper and saute until vegetables are softened, about 3-5 minutes. 
2. Add garlic, bay leaves, thyme and oregano. Stir until the vegetables are coated in herbs and fragrant. Add more broth if needed to keep from burning. 
3. Add frozen green beans, corn and peas, stir and add more salt. 
4. Add crushed tomatoes, tomato paste and cabbage and stir. Pour in vegetable broth until you reach the consistency you like your soup. (I like mine more stew like, while my guy likes it more liquidy)

Bring soup to a boil and then cover and let simmer at least an hour. I usually try for about 3 hours. Once you are ready to eat, remove bay leaves and serve.