Wednesday, January 8, 2014

Food Post - Vegetable Soup for this single digit weather.


I thought it was a good day for a bowl of soup yesterday.   The temperature started out in the single digits.  We woke up to 4 deg. F. and it didn't get over 11 the whole day.  When I think that other areas in the country had to deal with a whole lot colder, minus 35 degrees F. in Northern Minnesota, I cannot imagine how bitter that must feel. I saw a video on YouTube where someone threw up a pan of boiling water into the air and it immediately turned into mist.  (DO NOT TRY THAT AT HOME FOLKS - I thought I had better add that because it's not something I would try unless I moved to Northern Minnesota - you can go here to see it.).    No I can't imagine!  The coldest it's been in 20 years was what I also heard.



There are a lot of great food blogs I enjoy looking through, and I love nothing better than to try the various veggie soups that are out there.  The one I am sharing today was found at 'Oh Ladycakes'  here.  (I think I came across it on Tastespotting originally, which if you don't know about yet, click on its name to take you to their site. There are pages and pages of photos of recipes you can choose from.)  It wasn't long before the aroma coming out of the kitchen made us long for dinnertime.  

Vegetable Soup

2 tablespoons olive oil
1 small onion, finely chopped
7 cups filtered water
3 vegetable bouillon cubes
7 ozs. tomato paste
3 cups diced tomatoes
16 ozs. frozen peas
16 ozs. frozen corn
8 ozs. frozen green beans
8 ozs. frozen lima beans
2 carrots, thinly sliced
4 celery stalks, thinly sliced
1-2 russet potatoes, cubed
1/2 cup TVP (texture vegetable protein), optional

Heat the oil in a large saucepan over medium heat.  

Add the onion and stir until they become transparent; about 2-3 minutes.  

Add the water, bouillon cubes and tomato paste; bring to a boil.

Add the remaining ingredients.  Cover and reduce heat to low. Simmer for 90 minutes.  

Remove lid, increase heat to medium and let cook for at least an additional 60 minutes, stirring occasionally.  If using the TVP add it during the last 30 minutes of cooking.  

Serve with salt and pepper and nutritional yeast.  

Soup can be stored in the fridge for up to one week, or in the freezer for up to six weeks.

Yield: 8-10 servings



So, what did we think?  We'll be making this again most definitely, it was delicious.

I didn't use the textured vegetable protein because it's not a regular in my pantry.  I may be an old dog but I can learn new tricks, who knows the next time I make this recipe.   I just don't know anything about it and I need to do some research.  The same for nutritional yeast.   I am guessing that these may be used in Vegan dishes and if anyone out there can shed some light on this, I would enjoy learning.

I had a butternut squash I was going to use for another recipe, but I didn't get round to making it and decided to add it to the soup instead, after I had peeled and cubed it.  I did not have nearly a big enough pan as you can see from the top photo.  It was dangerously at the tippy top and the extra potato I was going to add might have been the last straw.  Fortunately nothing boiled over.  Mental note: need to find my larger pot or buy a new one.  Things have a tendency to be cleaned up into oblivion round here, or put away to make room and do you think I can remember where I put it?  

I also did not use the lima beans as neither of us are fans of this particular legume.  I did however, have some black-eyed peas left over from a New Year's dish and used them instead.

This soup is so filling it stands on its own.  All we did was sprinkle grated Parmesan cheese over the top and added lots of pepper.  It would go great with a crusty bread or cornbread I'm thinking.

There are lots of left-overs and we also have company coming tomorrow.  Lunch - or dinner - is ready and waiting.

28 comments:

Cloudia said...

Yes! Yummy

ALOHA from Honolulu
Comfort Spiral
> < } } ( ° >

Rose ~ from Oz said...

Enjoy your soup Denise! The weather is just right for it. Can't believe the weather reports we're receiving over here - the ice-age has arrived, well in parts of the US it seems!
I like looking at everyone's snowy blogs - it helps to cool me down here in heatwave conditions! Highest temps ever recorded all over Oz. The world's gone mad!
Stay safe and warm.
Rose

Elephant's Child said...

Yum. It is waaaay too hot here for soup at the moment, but I make a very similar one (and it keeps in the freezer perfectly happily for a lot longer than six weeks).

Arija said...

Sounds great, you could also add diced red-skin potatoes in the last 15 mins and for the last 2-3 mins some cabbage, it goes well with the other veggies. Pumpkin or sweet potato also go well and I always serve it with a dollop of sour cream, yum.

Bill Nicholls said...

Mmm looks good. We tend to make soup in the winter, nothing like coming home to a hot bowl of home made soup.

eileeninmd said...

Yummy, this soup is perfect for these cold days!! Denise, Stay warm and safe, enjoy your day!

Mimsie said...

Although we are in the middle of summer with 41ºC (105.8ºF) coming up on the weekend, today Phil said to me he wouldn't mind making some soup and then I find this recipe of yours. I think it would go well in a slow cooker which then wouldn't heat our kitchen as would happen if cooked on the stove top. There are a couple of ingredients I am not sure of (especially the last item) and perhaps broad beans instead of lima beans. Will show the recipe to Phil and see if it makes him smile and then we may try it. Thank you for it.

Cezar and Léia said...

I'm taking my notes, this is such a great idea during these days of winter! Looks delicious!
Léia

Mascha said...

Hmmmmm, I'm coming to dinner :-)

Adam said...

the soup looks good

KaHolly said...

Looks quite yummy! Thanks for sharing the recipe.

Valerie said...

Denise, with Joe turning more and more to soup I'm going to try this recipe. Thank you for encouraging me to do a bit of decent cooking... smiles.

Rest assured, in regard to my recent post about quivering sidebars, you need have no worries about your blog.

Debbie said...

oh that looks so good!! the only thing missing, is the kitchen sink ;)

Linda@arichtapestry said...

Hello Denise. Happy New Year! Vegetable soups are great all-in-one meals especially as you can add whatever you have in store. Have a good rest of the week and enjoy your time with your guests too.

schmidleysscribblins.com said...

I'm always looking for good soup recipes, so thanks!

Jan said...

I'm a certified soup lover. This looks great, I can't wait to try it.

A Brit in Tennessee said...

Looks delicious Denise !
We've been eating beef stew for the past two days, a similar recipe, and so warming to the tummy :)
Hopefully the temperatures will start rising toward the weekend, I'm ready for the warmer days !
Thank you for sharing.
~Jo

gigihawaii said...

That sounds great. Have you tried the Tomato Basil Soup at Costco (chilled section)? It is very filling and so yummy.

Gail Dixon said...

Mmmmm!! Perfect for this frigid weather. We had tortilla soup and enough left-overs for the next night. That's always a plus.

Betsy Adams said...

Yum... There's nothing better than homemade Veggie Soup--especially during this cold weather!!!!! I'd LOVE it...

Hugs,
Betsy

(Diane) Bibliophile By the Sea said...

I could have used this soup these last few days instead of salad for lunch. We've been freezing too 2-20 degree range.


Thanks Denise it looks and sounds yummy.

River said...

Hi, I'm River, I've popped over from Mimsie's page to see your soup, I'm a fan of soups in winter too. It looks delicious. I don't use textured vegetable protein in anything...I have a couple of soup recipes on my blog, but they're way back in last winter's posts, so somewhere in July, August and September. My standard base for almost any soup is onion, garlic, celery and carrots.

Indian food in Australia said...

I'm going to Bergen, Norway soon and wanted to know some of their food. Can u please give me a list of things to try? i would also like to know what do Norwegian people eat Lefse with? Thanx

Beatrice P. Boyd said...

Denise, reading this post inspired me to make a pot of veggie soup yesterday using whatever veggies and beans were in the pantry or fridge. We will be enjoying it for dinner tonight with some of Grenville's homemade bread.

Sallie (FullTime-Life) said...

Yummy -- I make soup pretty often even here where it's not cold at all usually and this recipe sounds scrumptios. Very nice food photography too!

Kenneth Cole Schneider said...

Have to try that recipe. No exotic ingredients, either!

Kay said...

Yuuum! This looks wonderful, Denise. My son-in-law did try the boiling water in air thing and it really worked in Chicago where it was -40 degrees below 0 with the wind chill. They also wet a t-shirt and stuck it outside for a few minutes to have a very stiff and flat t-shirt. My granddaughter loved seeing her dad try blowing bubbles, but it flew off before she could told a frozen bubble.

Abraham Lincoln said...

I love vegetable soup with or without meat. I like it better when it has been warmed up at meal time. Leftovers of vegetable soup are great.