If you’re anything like me, you’ve hit the point of the end of the holidays where your body is just saying, “no more” to cheese, chocolate, sugar, and other “celebration foods.” I’ve wanted nothing so much as salads and vegetables for the past week, and this is a great go to. It’s totally adjustable to your taste, the season, or just what you have on hand. Give it a try and let me know what you think!
Seriously Good, Incredibly Flexible Vegetable Soup
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium yellow or white onion, chopped
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash- use your imagination (or your farm share or what you have!)
- 1 teaspoon kosher salt, divided
- 4 cloves garlic, pressed or minced
- 1/2 teaspoon cumin
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1 large can small diced tomatoes (I like the Muir Glen Fire Roasted Tomatoes)
- 4 cups (32 ounces) vegetable broth
- 1 1/2 – 2 cups water (depending on how thin or thick you want it)
- 2 cups chopped kale, chard, collard greens, or spinach
- 1 cup green peas
- 1 cup sweet corn
- Red pepper flakes to taste
- Fresh ground black pepper to taste
Directions
Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
Add the tomato paste, garlic, cumin, thyme, and oregano. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
Pour in the broth and water. Add ½ teaspoon more salt and red pepper flakes (if using). Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes, then remove the lid and add the chopped greens (this is also where I add the peas, corn, or other vegetables that don’t take as long to cook). Continue simmering for 5 minutes or more, until the vegetables have softened to your liking.
Remove the pot from heat. Stir in the remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to one more teaspoon of salt, depending on your broth and your personal tastes.) Divide into bowls and enjoy!
Keeps well in the refrigerator for 5-6 days, and freezes well for later as well.