When Rich and I started cooking together, my soup technique freaked him out because I never used a recipe (he likes rules). I use recipes as guidelines and wing it most of the time because it’s fun. These are the reasons I don’t (can’t) bake. Soups are especially fun to wing it with because the possibilities are endless, I doubt I’ve made the same one twice. I like to throw in whatever veggies need to be used and voila! Soup! I am happy to say that Rich is now soup recipe-free and we can make fast and delicious soups anytime.
So here is my standard brothy tomato based veggie soup, the ingredients may change a little, sometimes it’s vegetarian, sometimes it’s not, but whichever way you look at it, it’s a go-to healthy soup. I’ll share with you the one I made yesterday because I finally remembered to take pictures. If you choose to make this with meat, brown your protein, drain, then add the onions. I like to make this with cut up chicken breast so it’s like a chicken chili of sorts.
Everyday Vegetable Soup – makes 6 servings
1 Tbsp. Olive oil
1 Medium onion diced
3 Garlic cloves finely chopped
2 Carrots diced
2 Celery ribs diced with leaves
1 Tbsp tomato paste
1/2 Tbsp anchovy paste (optional)
1 Carton or can of crushed or diced tomatoes
4 Cups chicken stock (low sodium)
2 Cups of water
1 Cup of chopped kale
1 Bunch of parsley chopped (stems and all)
1 Can of organic garbanzo beans drained and rinsed (I also like to use Cannellini beans)
Salt and pepper to taste
Heat oil in a dutch oven or pot over med-high heat. Add onions and salt, cook for 2 minutes, then add garlic for 30 seconds. Add carrots, celery, tomato paste, a pinch of salt, pepper, and anchovy paste (if using) and saute for 4 minutes. Add chicken stock, water, kale, and parsley and simmer for 30 minutes. Give it a taste, add more salt, pepper, or whatever it might need and now you have soup.
Do you have any go-to dishes that you don’t need a recipe for?