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Another year has come and gone, they seem to go by faster as you get older. It’s been a long cold and rainy several days here in the South. Everyone is stuffed and still a little sick after the holidays.
As the temperatures are dropping out side today I decided to make a hearty and healthy soup that will warm the soul, but leave you feeling satisfied.
I remember my Mom making vegetable soup for me as a kid and having a bowl of this today transported back to my childhood.
Choice of Ingredients
I am fortunate to live in the south and my local Publix Grocery store still has a bountiful supply of great looking fresh vegetables.
If you simply can’t find the fresh vegetables this time of year, you can certainly use frozen vegetables in this recipe, but if you have the option use the fresh it will payoff in taste.
I used Organic chicken stock that I buy in bulk from Costco, so I always have it on hand. I like the flavor that it imparts. Vegetable stock would be equally great and make the vegan, or you could simply use water.
Prepping the Vegetables
I’m usually a chop and add kind of a cook, today however I was measuring everything for the recipe, so I did all of the vegetable prep at one time. The recipe was written from a chop and go but I think prepping all of the veggies in advance was worth the effort.
Dice the onion, peel and chop the carrots. Chop celery and then peel and chop the potatoes. I then trimmed the ends the green beans and cut them in half and chopped the tomatoes. Last I removed the corn from the cob and minced the garlic. Boom done with the prep.
Let’s Get Cooking
From this point on it gets easier, having done all of the vegetable prep up front it’s a snap from here on in.
Start with the olive oil in a large dutch oven over medium heat. To the olive oil add the onions carrots and celery and sauté for a few minutes until the vegetables begin to soften. Be sure to add in a healthy pinch of salt and pepper at this point to let the flavor begin to build.
Once the vegetables have begun to soften add in the garlic and let it go about another minute. Don’t let the garlic burn or the soup will have a bitter base. time to add the stock (broth) and water.
Add in all of the remaining vegetables and bring it to a boil. Reduce the the heat to a simmer and taste for seasoning. Add Salt and pepper to your taste. Remember that is a lot of vegetables so it can use a good health pinch of salt and pepper and add in the fresh thyme leaves.
Put the lid on it and let it simmer until the green beans and potatoes are tender, those take the longest. This took just a little over an hour but I let mine simmer for two hours to build the flavor in the broth. before you serve be sure to give it one last taste for salt and pepper.
Hope you enjoy this comforting soup as much as we did this weekend. My son loved it as well, but he has never met a vegetable that he didn’t like. Please leave comments if you make this for your family.