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| (No bunnies are harmed in this recipe) |
I totally fell for Faux Spring ... But, it's not my fault! After several weeks of blisteringly cold overnight temperatures, we were blessed with some of the most gorgeous sunny days I've ever seen in my entire life (that might just be my pummeled vitamin D levels talking), and so, my entire neighborhood lost its collective mind and for a few days at the end of February it was shorts & tank tops as far as the eye could see. We were washin' cars, mowin' lawns, and grillin' up a storm until the actual rain moved in, and got us all hunkered back down again.
With that in mind, I thought I'd hop on here and share my favorite (and easiest) veggie soup of all time, so let's go!
Garden Vegetable Soup
Here's what you need:
4 Tablespoons Olive Oil
4 Carrots, peeled & sliced
4 Celery Stalks, chopped
6 Large Potatoes, peeled, eyed, chopped
1 Onion, diced
15 oz Tomatoes, diced
15 oz Whole Kernel Corn
2 quarts Vegetable Broth
2 quarts Water
1 teaspoon Black Pepper, ground
2 Limes, juiced
2 Garlic Cloves, minced
Pinch of Salt (for sweating)
2 teaspoons Salt (for seasoning at the end)
Here's what you do:
Heat olive oil in a large, heavy-bottomed stock pot (I use one like this, and I love it!) over medium-low heat. Once hot, add onions, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7-8 minutes. Add carrots, potatoes, and celery and continue to cook 4-5 more minutes, stirring occasionally.
Add the stock, and water, increase heat to high, and bring to a simmer. Once simmering, add tomatoes, corn kernels, and pepper. Reduce heat to low, cover, and cook until the vegetables are fork tender, approximately 25-30 minutes. Remove from heat, and add lime juice, and 2 teaspoons of salt. Stir and serve immediately.
*Tips & Comments: This recipe makes an obnoxious amount of soup, which is great if you're cooking for a family, but if you're a Party of 1 you're going to want to reduce this recipe by ... a lot, unless you're a total maniac for leftovers (you could also freeze a bunch of it if you don't think you'll be able to get after it fast enough). Also, if you're a novice in the kitchen, this can be a pretty fast-moving recipe so, I find it helpful to chop all my veggies before the cooking begins. Of course you can use the 7-8 minutes the onions, and garlic are sweating to cut up the rest of your grub, but my knife skills are less than stellar, and I like my cook-time to be, like, as un-frantic as possible - if I'm breaking a sweat in my kitchen it's from dancing to frivolous 80s Pop, not from being the fastest vegetable chopper on the planet. Anyway, you're all set ... Bonne chance & bon a
