If I had to choose a favorite food it would be soup. (Chocolate is a close second). I will eat soup almost any time, including int he middle of summer. I love everything about it, and like pretty much every kind. It’s economical, and the ultimate comfort food. Of all the soups, this Vegetable Soup is my favorite. It’s easy to make, is super healthy, and fills me up quickly! Its a recipe by Mark Bittman, and to be honest, I haven’t made one of his recipes that I didn’t like. In fact, I got each of my kids a copy of his cookbook, How To Cook Everything for their own beginning cookbooks. Make this soup. You won’t be sorry.
Recipe: The best vegetable soup ever, no kidding
Mark Bittman, New York Times columnist and author of “The Food Matters Cookbook”
- 3/4 cup olive oil, more or less
- 2 onions, peeled and chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, peeled and chopped
- Salt and freshly ground black pepper
- 1 bunch parsley, washed and chopped, thick stems discarded
- 2 or 3 cabbage leaves, chopped
- 1 bunch chard, preferably white, washed and chopped
- 1/4 cup tomato paste
- 3 to 4 cups cooked white beans, like cannelloni, with their liquid if possible
Put about a third of the olive oil in the bottom of a deep pot and turn the heat to medium.
Add half the onion, carrot and celery and cook, stirring occasionally, until they soften, which takes about 10 minutes.
Add about half of the remaining oil and repeat the process, seasoning with salt and pepper as you go.
Add the remaining oil with the parsley, cabbage and chard and cook, stirring occasionally, until everything is softened but not browned.
Add the tomato paste and stir.
Mash the beans so that they’re about half mashed and half more-or-less whole. Add this mixture to the pot, along with any bean cooking liquid and enough water to make the whole mixture stewy but not watery.
Continue cooking, tasting and adjusting the seasoning as necessary, until all the vegetables are very tender and the soup is hot. Serve hot or warm.
This soup freezes well. I make a big batch, then immediately freeze some in individual serving sizes for those days I want soup, but don’t want to cook.