Veggie Soup

16 Apr

After spending my afternoon siting in on a triathlon seminar, I came home to homemade veggie soup made by Mark. I was surprised he made it (there’s quite a few veggies to cut up) considering he had completed a 150km bike ride earlier in the day.

This veggie soup is a weekly staple. It is very versatile and incorporates any kind of veggie. We love it because it gives us a chance to use up all our left over vegetables before they go bad and we buy our next weekly groceries. You can easily double to recipe for more, for extra guests or for lunches, or you can minimize it for a one-time supper.

Veggie Soup

Ingredients:

  • 3/4 olive oil
  • 2 (each) onions, carrots, celery – peeled and chopped
  • 1 handful – ish of parsley, chopped
  • 2 or 3 cabbage leaves, chopped
  • 1 bunch of chard, washed and chopped
  • 1/4 – 1/2 can of tomato paste
  • 3 – 4 cups white beans, with their liquid if possible

How to make it:

  1. Put one third of the olive oil at the bottom of a deep pot over medium heat. Add half of the carrots, onions and celery, stir often until they soften (10mins).
  2. Add second half of oil. Once soften, add the other half of the onions, carrots and celery. Repeat above process and add a bit of salt and pepper for seasoning.
  3. Add the last of the olive oil, parsley, cabbage and chard. Stirring occasionally until everything is softened, adjust the heat if necessary.
  4. Add the tomato paste. This is personal. If you want a thick soup – almost stew, add more tomato paste. But if you want a soup, add less (1/4 cup) of tomato paste.
  5. Partially mash the beans, leaving some whole, and add them to the soup along with any bean liquid.
  6. Slowly add some water until you reach the consistency you desire.  Do not add too much water at once because it will become too watery and less flavourful.
  7. Keep cooking, tasting, and seasoning until all the vegetables are tender and the soup is hot.

This soup requires some time – it takes just over an hour to make. But it is very worth it! Like I said, you can easily double the recipe but the above measurements already make enough for about 6.

I hope you enjoy the soup :)

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2 Responses to “Veggie Soup”

  1. Daily Dose of Fresh April 16, 2012 at 3:33 am #

    Why have I not though of this, using up all the left over veggies for the week, common sense really! lol. Love it, I just love soup so much.

Trackbacks/Pingbacks

  1. Sunday Bake Series – Oatmeal Banana Bread « Healthy Happy Life - September 10, 2012

    […] noticed lately that we’re wasting some food and I want to stop that. Last night we made Veggie Soup with all kinds of veggies. The nice thing about this recipe is that you can put in any kind of […]

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