Garden Vegetable Soup
I love snow storms, just not in March when I’m READY for Spring. But alas, a snow storm is what we got in Virginia today. And since I always turn to food to get me through the hard times, I decided to make a nice garden vegetable soup to make myself feel better.
Last summer, I canned some of my tomatoes, but I also froze some. Then promptly forgot I did that. The result is that it’s March, and I have a few quarts of garden tomatoes in my freezer. Oh happy day! So I took those out this morning, and did a little more scrounging in the freezer. I produced some green beans and basil from the garden, along with some of my venison stock. The other day we harvested the last of our winter turnips, thus rounding out the homegrown vegetables. I had a cabbage and some organic carrots from the Maple Avenue Market, and some chicory that I picked up on a whim recently. All that spelled stew to me!
Normally I would have made a meat-based stew on a day like this. But, the other day I took a filet steak out of the freezer and we needed to eat it. I thought it would be sort of criminal to put such a nice cut of meat in a soup (and Rick agreed). So I opted for a garden vegetable soup with broiled filet on the side—a very good decision, as it turns out.
The really nice thing about this garden vegetable soup is that you can mix and match these ingredients. Don’t have a carrot? Use parsnips instead. Or spinach instead of cabbage. Onion instead of scallion. Broccoli instead of green beans. Vegetable stock instead of venison stock. You get the drift. It’s all great. But I really, really like how this particular version turned out. I think the chicory is what gave it the little oomph that took it from nice soup to “wow!” I don’t know. I’m just excited that I’ve got plenty more to eat over the next few days.
Recipe: Garden Vegetable Soup
Summary: Perfect blend of hearty vegetables for a flavorful soup
- 3 Tbs olive oil
- 2 carrots, chopped in ¼ slices
- 1 large (or a few small) turnip, chopped into ¼ inch pieces
- 5 scallions, sliced
- 2 small zucchini, sliced
- 1 cup green beans (fresh or frozen), cut into 1 inch pieces
- 1 cup of sliced cabbage
- 1 cup of chicory leave, torn into bite sized pieces
- 1 pint of tomatoes, fresh or canned, chopped
- 4 cups venison stock
- 2 cups water
- 1 1/2 tsp sea salt
- 1/4 tsp pepper
- 1/2 cup chopped basil, fresh or frozen
- Heat the oil in a large stock pot over medium high heat. Add the carrots, turnip, and scallions. Reduce the heat to medium and cook until veggies are tender, about 10 minutes. Let them brown a little, but not burn (so stir them often).
- Add the zucchini, green beans, cabbage, and chicory and sauté for another 2 minutes.
- Add the tomatoes, stock, water, salt and pepper. Bring to a boil, then reduce heat to low and simmer for at least 15 minutes, until the tomatoes start breaking down.
- Add the basil and cook for another 15 minutes.
- Serve with a nice, hearty bread.
To make this a vegetarian soup, use vegetable stock.
Preparation time: 10 minute(s)
Cooking time: 45 minute(s)
Diet type: Vegetarian
Number of servings (yield): 6
Copyright © Susan Rose.