I’m still loving soup this week. That’s not true, I love soup every week except for maybe August in the Pacific NW when soup is a bit much.
When I was working, everyone was always looking for the perfect diet fix. You were supposed to eat this soup when you were hungry and it would fill you up and then you would eat a light meal. You know that’s not why I eat this soup. I eat it because it’s good.
This reminds me of my mom’s vegetable beef soup recipe. You could go that route with beef broth and shredded beef if you choose. I like this for the broth. I really enjoy the clean fresh flavor of having only vegetables. If you like vegetarian Pho, it has a similar subtlety without the complexity inherent in a meaty Pho broth. While I’m not a vegetarian, I never miss meat, not when I have quick and easy vegetable soup to slurp up.
I usually leave out the parsnips. They are just a little too woody for me and there’s not enough flavor to make them worth my time. I also throw in a handful or 2 of small cherry tomatoes because I think they look cute. That’s reason enough in my opinion. Give vegetable soup a try and let me know what you think.
5 medium carrots, peeled and sliced
3 medium celery stalks, sliced
3 large onion, chopped
1 large garlic clove, minced
2 cans (28 ounces each) tomatoes in juice
1 head savoy cabbage (about 1 ½ pounds) thinly sliced
2 parsnips, peeled and sliced
10 ounces fresh baby spinach leaves
1 bunch chopped fresh parsley
2 chicken bouillon cubes
12 cups water
S & P to taste
Coat a large stockpot with 2 tablespoons oil. Over medium-high heat, add carrots, celery, onions and garlic and cook for 5 minutes.
Stir in tomatoes and their liquid, breaking up the tomatoes. Add cabbage, remaining ingredients and 12 cups water. Heat to boiling over high heat, stirring occasionally.
Reduce heat to low; cover and simmer, stirring occasionally, 15 minutes or until vegetables become tender. Add more S&P if needed.
*..From the Recipe Box:
Good Housekeeping Magazine printed this in February 2001 as a diet aid. Pshaw! It’s just good.
I freeze it in 4-cup containers for handy dinners; it makes lots.
And remember: I may not be perfect, but parts of me are pretty awesome. Big kiss, Lynn
From the Recipe Box 