A good looking and better tasting vegetable soup for a chilly SOUPER Bowl weekend…thanks to Lya Sorano of The Accidental Gardener.
Winter Weather Calls for Soup
A simmering pot of soup on the kitchen stove can make a nippy winter day bearable. This is a time-consuming recipe (about one hour prep and two hours cooking), but it is oh, so worth it!
This is what you need:
- 1/3 cup olive oil
- 2 medium yellow onions, diced
(the regular kind, not the sweet ones)
- 6 to 10 cloves of garlic
(depending on the size of the cloves)
- 4 stalks celery, cleaned and diced
- 3 or 4 carrots, peeled and diced
- 3 cups shredded green cabbage
- 2 large, firm potatoes (red or Yukon gold)
- 2 medium turnips, peeled and diced
- 3 parsnips, peeled and diced
- 1 14.5 oz. can of whole tomatoes
- 1/3 cup fresh parsley, chopped
(or try a whole cup!)
- 8 cups chicken stock
- Salt and pepper to taste
This is what you do:
Stage 1 of 4:
- Heat the oil in a large soup kettle.
- Sautee chopped onions until golden.
- Add garlic; stir for a minute or two.
- Stir in celery and carrots.
- Add cabbage; stir and cook till wilted.
Stage 2 of 4:
- Add potatoes, turnips and parsnips.
- Stir and cook for a minute or two
Stage 3 of 4:
- Add tomatoes, with liquid.
(chop tomatoes a little)
- Add parsley and stock; stir gently.
- Partially cover the pot and bring to a boil.
- Cover completely, turn heat down and simmer for 2 hours.
- Taste and add salt and pepper as desired.
Stage 4 of 4 – the best!
Serving suggestion: to each soup bowl, add a few drops of Tabasco and/or sprinkle with some grated Parmesan or Gruyere. But it is good without the additions also!
And, remember…Feed Your Good Dog, so your good dog always wins!
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