Monday, February 22, 2010

Basic Multi-Vegetable Soup

The name says it all - it's a basic (but tried and true) recipe with endless variations. No frills, but tasty and easy to make, even for beginners. I ate it all week long and never tired.

Basic Multi-Vegetable Soup

3 T olive oil
2 medium onion, chopped
1/2 c celery, sliced
1 carrots, scrubbed and sliced into 1" coins
1 potato, scrubbed and cut into 1/2" cubes
2 c tomatoes, diced (fresh or canned)
6 c stock
1/4 tsp pepper
1 tsp basil (dried)
3 c mixed vegetables (see below), diced

Heat olive oil in large heavy soup pot over medium heat. Add onion, celery and carrot. Cook, stirring frequently, until vegetables are tender, about 10 minutes.

Add potato, tomatoes, broth, pepper and basil. Bring to a boil, reduce heat, cover and simmer 20 minutes.

Add vegetables, cover and simmer for 15 minutes or until vegetables are tender.

Some suggested combinations:
Cauliflower, green beans, shredded cabbage
Zucchini, green peas, cauliflower
Broccoli, corn, diced turnips
Spinach, red bell pepper, yellow summer squash
Red cabbage, lima beans, corn
Brussel sprouts, yellow wax beans
Green bell pepper, pumpkin, green beans
Eggplant, green bell pepper, corn
Turnips, green beans, peas
Green cabbage, diced turnips, zucchini, corn

I used what I was able to find at the winter farmer's market in downtown Chicago: two types of carrot (white and orange) and some kale I had in the fridge. Delicious!

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