Monday, November 28, 2011

Vegetable Soup

I'm trying to figure out why most vegetable soups have beef, or at least beef broth, in them.  And the ones that don't, have zucchini as a main ingredient.  The great thing about being a grown-up is that you don't have to eat zucchini if you don't like it.  That's it, I'm going off the grid.

Vegetable soup is a good way to clear out the crisper while making something healthy.  Feel free to adjust to your own tastes.  For example, subbing in a russet potato for the parsnips.  I had a cold and just wanted something hot and good for me.

1 C dried Navy beans
1 yellow onion, minced
4 celery stalks, chopped into bite-sized pieces
4 medium carrots, peeled and chopped into bite-sized pieces
1 lb parsnips, peeled and chopped into bite-sized pieces
2 C fresh green beans, ends snapped, cut into 1" pieces
1 large (28 oz) can diced tomatoes
1 Tb olive oil
1 bay leaf
salt and pepper to taste

1.  Sort Navy beans, rinse, and soak overnight in cold water.  Drain.  In a medium saucepan, cover beans with water two inches deep.  Bring to a boil, then reduce to a simmer.  Cook for 2 hours.

2.  In a large soup pot, sauté onion in oil until soft.  Add 3 C water, celery, carrots, parsnips, green beans, and bay leaf.  Drain beans and add to pot.  Bring to a boil, then simmer for 30 minutes.

3.  Add canned tomatoes with their juice and bring back up to a simmer.  Stir, taste, and add salt and pepper as necessary.  Discard bay leaf before serving.

Serves 6

Difficulty rating  π

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