March 4, 2011

Vegetable Soup

This recipe is adapted from "Cook's Country" magazine.

Very Yummy Vegetable Soup

Printable Version

2 Tab. vegetable oil
4 large carrots, peeled and cut into 1/4 inch pieces
2 small onions, peeled and cut into 1/2 inch pieces
6 garlic cloves, minced
8 cups broth (I use water and bouillon-both chicken and vegetable work well)
3 medium russet potatoes, peeled and cut into 1/2 inch pieces
1/4 tsp EACH thyme and rosemary
2 slices bread, lightly toasted (white is best, but wheat is okay; try not to use something with too much flavor)
Spinach (I usually use frozen-just cut off a hunk of a block; fresh chopped up works great, too)
1 can white beans (2 cups)
10 oz. frozen peas
Balsamic vinegar
Salt and pepper

1.  Heat oil in heavy-bottomed pot over medium-high heat.  Add carrots and onions, and cook until browned and softened, 5-7 minutes.  Add garlic and cook until it smells wonderful, about 30 seconds.  Add broth (or water and bouillon), potatoes, thyme, and rosemary.  Bring to boil.  Reduce heat to low, cover, and simmer until vegetables are soft, 10-15 minutes.
2.  Transfer 3 cups solids (estimate), 1 cup broth, and bread to blender and puree until smooth.  Stir puree back into pot.  Add spinach, beans, and peas.  Cook over medium heat until spinach is tender, and peas are heated through, about 8 minutes.  Stir in 1 tablespoon vinegar and season to taste with salt and pepper.  Serve, passing extra vinegar at table.

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