Hearty Vegetable Soup Recipe

May 15, 2019

One of my all-time favorite things to eat during the winter is a hearty vegetable soup. Winter doesn’t last long in Austin but it does get surprisingly cold and, since my blood as thinned out to survive the crazy heat of summer, I need all of the warming power I can get on our chilly winter days. This soup does the job.  

Soups are a great way to get in a ton of veggies and since they are cooked, they are much easier to digest making them a great option if you have digestive issues, or just struggle with getting in as many veggies as you should be eating.

This is also a great batch cooking option and, once cooled, can be frozen in glass mason jars and zip lock bags.

VARIATIONS

  • Add ground meat, beans, rice or quinoa to make it more filling
  • Mix in other vegetables such as broccoli, cauliflower or squash
  • Use sweet potatoes instead of red potatoes, or leave them out for a low-carb option
  • Switch up the herbs

INGREDIENTS

  • 10 large garlic cloves, peeled
  • 1 medium onion, cut in chunks
  • 1⁄3 cup fresh basil
  • 1⁄4 cup fresh Italian parsley
  • 2 tablespoons fresh oregano
  • 1⁄2 cup extra virgin olive oil divided into ¼ cup portions
  • ¼ cup  dried porcini mushrooms, soaked in 1/2 cup warm water
  • 1  cup chopped celery
  • 1 cup chopped zucchini
  • 2 cups chopped carrots
  • 2 cups chopped fresh ripe tomatoes.
  • 2 cups peeled diced red potatoes (can sub sweet potatoes or leave out for low-carb)
  • 5 ounces fresh spinach
  • 2 cups green peas (fresh or frozen)
  • 4 cups bone broth (can sub in veggie broth or water)
  • 2 cups water
  • kosher salt to taste (use 2 tablespoons if using water instead of broth)
  • extra virgin olive oil, best quality for serving

INSTRUCTIONS

  • Combine garlic, onion chunks, basil, parsley, oregano and 1/4 cup olive oil in the food processor and chop until it turns into a pesto consistency
  • Warm 1/4 cup olive oil in a large soup pot, set over med-high heat
  • Add in the mixture; stirring as the moisture cooks out (about 7 minutes)
  • While this is cooking, take the porcini from the soaking liquid and dice into small pieces. Save the liquid to add to the soup.
  • Once mixture starts to stick to the soup pot, add in the zucchini, celery, tomatoes, carrots, and diced potatoes and porcini mushrooms. Stir well, fully combining the pesto and veggies.
  • Cook over high heat for 15 minutes.
  • Pour in the broth, water and porcini soaking water
  • Stir in the salt and heat soup to a full boil for about 2 minutes.
  • Adjust heat to maintain a steady bubbling.
  • Cook 45 minutes.
  • Add in spinach, and peas.
  • Cook 30 minutes longer, with the lid off until the liquid volume had decreased by about a quarter. The broth should be thick and flavorful.
  • Ladle into bowls; sprinkle on a few pinches of nutritional yeast if desired and drizzle on olive oil. 

Makes 4 quarts.

 

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