We’ve been having some colder weather here on the central coast. Not cold by New England standards (I can totally hear my East Coast family laughing at me), but cold enough away from our 80’ norm that I’ve been chilled to the bone and have had a hard time warming up. All I was craving last week was Soup, soup, soup – so I got creative last weekend planning for Monday night’s dinner and made an enormous batch (and by enormous I mean cooked in a 2 gallon stock pot).
Typically hubs does not embrace it when I make dinner without large pieces of meat, chef!, but he snuck a huge bowl for lunch on Monday and happily ate it again Monday night for dinner. This is totally UNHEARD OF behavior – he hates left overs, let alone happily eats the same meal two times in one day.
HEATHER’S VEGGIE SOUP
1 small red onion, chopped
1 white onion, chopped
3 tbsp garlic, chopped (ok to use pre chopped garlic from a jar – I always have some in the fridge)
2c green beans – trimmed & cut into 1” pieces
2 green bell peppers – chopped
5 small yellow potatoes – chopped
3 x 32oz packages of low sodium chicken stock
14.5oz can of diced tomatoes with juice
2 Italian squash, diced
1 package baby portabella mushrooms, cut into thick slices
1 package oyster mushrooms, chopped
2c frozen white corn
1 Tsp Dry thyme
2 tsp dry rosemary
1 tsp dry Italian oregano
½ tsp dry sage
½ tsp dry basil
1/4c dry minced onion
1/4c dry parsley flakes
1 can cannellini beans – drained & rinsed
1 can kidney beans – drained & rinsed
Juice of ½ a lemon
- Sautee onion & garlic until they sweat
- Add in green beans, bell pepper and potato – sauté for 10 minutes
- Add chicken stock & tomatoes, bring to a boil, cook for 10 minutes
- Add squash, mushrooms, corn, spices – reduce heat to low, simmer 30 minutes
- Add beans, simmer 10 more minutes
- Check for doneness of potatoes, once potatoes are cooked to your liking, turn off heat, add lemon juice, stir
- Serve with crunchy sour dough toast
