It’s cold, so soup is always a great go-to for comfort. The fact that vegetable and broth based soups can be hearty and healthy (and not too heavy on calories) are certainly added bonuses. Darren and I have been having this soup all week – I think we’ll finish it tomorrow – and it just keeps getting better as it rests.
The goods:
1 large can crushed tomatoes
2 quarts vegetable stock (I use organic)
1 small head savoy cabbage, thinly sliced
1 large onion, diced
celery stalks, diced (I think about 1 cup)
carrot (peeled if you’re using whole carrots; I had peeled baby carrots), about 1 cup
minced garlic (a couple tablespoons)
1 pound (or thereabouts) bag frozen cut green beans
8 oz package sliced mushrooms
2 bay leaves
salt, pepper, oregano, thyme, sage, parsley (and whatever else you like)
extra virgin olive oil
The method:
– Get yourself a big old stockpot (you’ll need capacity for at least 2-3 gallons) and get that heating up with some oil in the bottom (4 to 5 swirls around the pan)
– Add onions, carrots, celery and garlic. Saute for a few minutes until onions are translucent.
– Add can of tomatoes. Saute for another few minutes.
– Add the green beans and mushrooms.
– Throw in vegetable stock and bring to boil.
– Add cabbage. Return to boil.
– Reduce to a simmer, add bay leaves and several generous pinches of salt, pepper and other spices.
– Simmer for at least 30 minutes. An hour is even better. Taste and adjust seasonings accordingly. Add some water if it looks like you’re evaporating too much.
– Serve up some, chill and store the rest. I swear, this is better the second and third days.
(This makes… um… a LOT. Plan to share this soup or you WILL have way too much.)
Goes great with a grilled cheese sandwich, even better with nice buttery garlic bread.
