Saturday, November 19, 2016

Recipe: A Very Good Vegetable Soup

"Baby, this soup is outstanding."

"There's a secret ingredient."


"...okay, TWO secret ingredients."
Parsnips. It was parsnips. Another great pot of soup that came together based on what I had on hand, and I wrote it down for you.


2 TBSP olive oil
Fresh rosemary, thyme and oregano tied in a bundle
1 carton + 1 cup of chicken broth (or vegetable)
1 medium onion, chopped
2 cloves garlic, chopped
3 carrots, peeled and chopped
2 medium or 1 large potato, cubed
1 large or several small parsnips, peeled and cubed
1 leek, chopped
2 stalks celery, sliced
Handful of fresh green beans, trimmed and cut
1 bunch of fresh spinach, chopped
1 can (15 oz) red kidney beans
1 can (28 oz) tomatoes

Heat olive oil in a large soup pot, tossing in onions, leek, garlic, green beans, carrots, parsnips, celery and potato. Cook for 5 minutes.

Add chicken broth, stir and bring to a boil. Add the fresh rosemary, oregano and thyme bundle. Cook for 10 minutes.

Add kidney beans (with juice, do not drain), and tomatoes. Stir to combine.

Add spinach. Stir to combine.

Loosely cover and let simmer on low until everyone's hungry. Discard the bundle of herbs.