I named this the Evolving Vegetable Soup Bowl because I never make exactly the same soup twice. It all depends on what’s in the house. I make as much as the pot will hold and then I always freeze some stock and soup for when I am in a pinch or when someone needs a good bowl of soup. Especially in the colder months, soup and homemade stock are my juice. I always use as with many organic ingredients as possible. All ingredients and measurements are only suggestions. Take what you like, alter where you will, and make it to your liking and taste. If you are not gluten or dairy free, this is fantastic topped with Parmesan cheese and served with toasted focaccia bread. Our favorite is from Great Harvest Bread Company where they grind their wheat every day for baking.
Many times I take advantage of the convenience of purchasing vegetables already chopped at my local Whole Foods Market. I load this soup full of colorful veggies and don’t overcook them so that they maintain their beautiful colors and a more firm texture.
8 -10 cups homemade vegetable broth (recipe below)
3 cups sliced cabbage or kale
2 cups sliced carrots
2 bell peppers diced (I use red, yellow, or orange to add color and nutrition)
3 cups diced squash or 3 cups diced potatoes (If you love beans you can substitute 2 cups cooked garbanzo beans or 2 cups cooked kidney beans or split it and add one cup of each)
2 cloves diced garlic
1 onion diced
1 cup coarsely chopped broccoli
1 cup coarsely chopped cauliflower
1 yellow squash coarsely chopped
1 zucchini coarsely chopped
8-10 ripe tomatoes (heirloom if they are available) peeled and diced. If tomatoes are out of season, or you are in a hurry substitute 1 large can diced organic fire roasted tomatoes – I use Muir Glen
If you like a richer soup add 1 16 ounce can of organic tomato sauce or one can tomato paste
½ teaspoon oregano
½ teaspoon basil
¼ teaspoon thyme
3 bay leaves
I sometimes add ¼ teaspoon cayenne pepper – just enough to notice a hint of heat
Salt to taste
Place one cup of broth in the pot and bring to boil adding garlic, onion, bell peppers, oregano, basil, and thyme steam sautéing until lightly tender. Add remaining broth and all other ingredients and bring to a boil. Cover and turn heat to a low temperature for 20 minutes. Turn heat off, stir and allow the soup to sit covered for one hour. This method allows the flavors to combine but still leaves the vegetable with their beautiful colors and a more firm texture. Enjoy!
Endless Vegetable Stock
The foundation of an excellent soup is the stock. I also use this stock for making quinoa and rice and sometimes I just heat it up and drink it by itself.
22 cups of filtered water (I use an 8-quart pot)
4-5 cloves of garlic
10-12 stalks of celery (I use the middle pieces with the leaves if I have them)
6 medium carrots
6 red potatoes with skin (or whatever kind you have)
2 onions with skin on if organic
½ cup of parsley
2 cups broccoli with stems
2 cups cauliflower
5 bay leaves
1 tablespoon thyme
1 tablespoon basil
1 teaspoon rosemary
1 tablespoon Celtic sea salt (or to taste preference)
2 teaspoons Italian seasoning
Cut all vegetables into coarse pieces and place in a large stockpot with all seasonings. Bring to a boil, reduce the heat and simmer for 45 minutes to one hour. I use a large pasta pot with the strainer which makes removing the vegetables easy. I don’t get worried about any pieces that come through, as that will just add to the soup! If you like your stock a little more delicate omit the cauliflower and broccoli.