vegetable Soup

06 October 2011

the weather man and mother nature finally agreed and brought a cold front into our little beachy town. friends often laugh at my complaints about the lack of seasons in southern california. i tell them we get two seasons that often coincide in the same month: wear your bathing suit to the beach and wear your sweatpants to the beach. both of which require a sweatshirt at some point in the day and neither of which demand more than my trusty havaianas. our wool coats have been packed away in storage for six years. so, when i woke up to pouring rain the other morning, i slipped on my boots and declared it a pot-of-soup kind of day. the pot turned out to be possibly the most delicious pot of vegetable soup that my le creuset has ever simmered. we slopped the broth with warm, crusty rosemary sourdough rolls and dipped our gruyere/cheddar and creamy toscano grilled cheese sandwiches.

IMG_0536

vegetable soup
adapted from donna hay
serves 4-6


  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 cloves of garlic, chopped finely*
  • 2 stalks of celery, chopped
  • 3 carrots, chopped (do yourself a favor and buy the whole ones you have to peel. they are so much sweeter!)
  • 1/2 tablespoon dried thyme
  • generous pinch of salt
  • fresh ground pepper
  • 2 14 ounce cans of chopped tomatoes
  • 3 bay leaves
  • pinch of powdered rosemary
  • 3 cups vegetable stock*
  • 3 cups beef stock*

directions
  1. in a large pot or dutch oven, heat the olive oil and lightly saute the onions, carrots, celery, garlic, thyme, rosemary, bay leaf, salt and pepper for about 4 minutes. do not over cook/sweat the vegetables. you want them to have a very slight crispness to them when the soup is done.
  2. add the tomatoes and stock.
  3. simmer for 15 minutes with lid on pot.
  4. taste and add additional salt or pepper.
  5. serve immediately or turn stove off and let soup rest, with lid on the pot, until ready to reheat and serve. this soup never lasts long enough in our home to freeze, but i assume it freezes well.

*i use penzey's soup base and penzey's minced garlic. the flavor they add is unbeatable.

9 comments:

Joelle said... Reply To This Comment

Mmmmm it really is the perfect weather for vegetable soup these days. I've made it twice in the past three weeks!

Hope you have a fabulous Friday my dear!

xoxoxo,
Joelle

Lindsay @ Delighted Momma said... Reply To This Comment

Sounds perfect!! I am so excited for the cooler weather!

Shug in Boots said... Reply To This Comment

Mmmm! That sounds heavenly, especially those grilled cheeses ... were they gluten free? Have you ever made gluten free bread? I did try the GF English muffins, but no other breads yet.

Jamie @ charmingly ordinary said... Reply To This Comment

I have been compiling a list of soups (veggie) to start making now that it's getting a tiny bit cooler. Pinning this one RIGHT NOW.

christi @ burlap and basil said... Reply To This Comment

@Shug in Boots the grilled cheeses were not gluten free, however i do like the rudy's gf english muffins. they also have gf bread (rudi's) that is in the freezer section.

3 Peanuts said... Reply To This Comment

Looks and sounds delish...You have been on my mind today for some reason. When that happens I am sure to pray for the person. So, I am praying for you today. Hope you and the Mr. are well.

best,
Kim

sherri lynn said... Reply To This Comment

This does sound delicious! I like what you wrote about wearing your bathing suit to the beach or sweatpants to the beach. I would hate not having seasons too!

Nicole-Lynn said... Reply To This Comment

Hello sweet friend! I've missed you! Hope all is well.. I'm sure you're just busy!

Rebekka Seale said... Reply To This Comment

There's just something about the sight of soup in a mason jar that makes me so happy!!!

<3
Rebekka

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