Yesterday I began making vegetable stock that ended up being vegetable soup! I saw a recipe in our local paper for vegetable stock that can be used to make other soups. As it was cooking I realized that it could be eaten just the way it was! I made the suggestion to the hubby, and he said that the soup would be fine. What’s better for lunch on a cold January day than homemade soup, right?
It is a pretty simple recipe to make. In case you wonder at the odd amounts, I just used the fresh veggies that were left over in the fridge! The hubby did the seasoning to his liking since he will be the one to eat most of it.
Heat olive oil in a large soup pot. I used about 3 tbsp. Add diced veggies and stir until well sauteed and tender. I cooked the harder veggies first, and then added the softer ones, like mushrooms, last.
These are the veggies I used:
1 medium onion
1 large bell pepper (I used half a red and half a green)
3-4 stalks of celery
2 large garlic cloves, crushed
5 spears asparagus
2 carrots, grated
handful of broccoli florets
1 small yellow squash
5 or 6 button mushrooms
Once the veggies were tender, I added about 2-1/2 quarts of water and brought it to a boil. I think that just 2 quarts would be fine. I also happened to have a beef bone in the freezer, so I threw that in as well…just for the flavor!
Since the veggies are already sauteed, you don’t need to cook the soup long…just until it is heated well. This is when the hubby added the seasonings. I really don’t know what he put in, but I can guess that he included these: dried hot pepper flakes, oregano, basil, and black pepper. He is trying hard to cut back on his salt in-take, so he probably didn’t add that. Feel free to season your soup however you like!
Serve your soup with a sandwich wrap and enjoy!