Weekly Soup-I

At this point, my soup-eating habit is nearly legendary.  It seems I've turned soup-making into a near-religious experience.  When I’m meditatively chopping vegetables and herbs to add to a pot of homemade stock, I feel blessed with abundance and that all is right with the world.  I'm so blissed out on soup that I make a potful a week, delighting in knowing that there is always a container of "fast food", in the fridge, ready to heat up at a moment's notice to fill my belly and share with whoever happens to come into my life that day.

I've been collecting recipes for years now, but often just grab my soup bible for inspiration. Otherwise known as "The Big Book of Soups & Stews", I peruse it often.  My very well-loved copy is full of yellow highlighted pages, notes in the margins, and penned-in stars.  If you were to pull it off the shelf and take a glimpse, you might see my handwritten notes: "needed more garlic", "not so many beans", "Double It!", "Winner!" and "It was yucky." 

My kitchen is never without onions, celery, carrots and herbs; everything you need for a basic vegetable stock. Sometimes I don't even crack open the Soup Bible, I just begin chopping and see where my imagination takes me. I've been known to only make the broth and leave it at that, sipping steaming cupfuls throughout the day to fortify my immune system and soothe any random frayed nerves.  It's also a fabulous weight-loss snack. Try this in place of your morning coffee or night-time tea:

Light Vegetable Broth (adapted from 1,000 Vegan Recipes, by Robin Robertson)

1 T olive oil
2 onions, quartered
2 carrots, chopped
2 parsnips (optional-gives a fabulous spring-time taste)
1 small beet (optional-lends a lovely rosy color)
1 small potato (optional-an added potassium boost)
3 celery ribs, chopped
3 garlic cloves, unpeeled and crushed
Cover and cook over medium heat until softened and browned a bit.
Add 8 c water, 2 tsp soy sauce, 1 T parsley, 1 bay leaf, 1 tsp salt and 1/2 tsp pepper. Bring to a boil then simmer for at least 2 hours. Makes 6 c. 

Very, very nice. Healthy. It will make your heart smile.

Following is one of my personal favorites. It's a rib-sticking, complete meal that's special enough to serve at a winter dinner party. The secret ingredient: a lovely bit of prosciutto!

Italian Country Vegetable Soup (adapted from The Big Book of Soups & Stews, by Maryana Vollstedt)

In a large Dutch oven over medium heat, warm 1 T olive oil and add:
3 oz. chopped prosciutto
1 c chopped onion
2 chopped carrots
2 ribs chopped celery
3 cloves chopped garlic
Saute until tender, about 5 minutes, then add:
1/4 c chopped fresh parsley
2 c shredded cabbage
1/4 tsp salt
1/4 tsp pepper
1 tsp dried basil
1 tsp oregano
Cook for 1 minute. Add:
4 c vegetable or chicken stock, so much tastier if it's homemade!
1 T tomato paste
2 T Parmesan cheese, freshly grated
1 c Great Northern beans, presoaked (1/3 c dried beans)
Bring to a boil, then simmer, covered, about 1 1/2 hrs.
Remove lid, add 2 c julienned Red Chard, stems removed, or 2 c spinach or a combination of any greens. Simmer uncovered until greens are tender.  Ladle up and serve w/ more grated Parmesan cheese and:

 Garlic Crumbs
Tear 4-5 stale rustic bread slices in chunks, leave them out on the counter to get good and hard. Place bread in food processor and process to coarse crumbs.  In a frying pan over med-high heat, melt 2 T butter w/1 T olive oil, add 2 lg cloves minced garlic. Add crumbs and toss to coat. Stir constantly until crumbs are crispy. Don't eat them until the soup is ready!!  You will be sorely tempted! With these on hand, you'll never dip a cracker into soup again. Ever.

As the pot simmers on the back of the stove, its delicious aroma conveys that I'm providing something good for myself and for those I love. I have what I need. I have enough.

May you always have abundance in your life, and someone to share it with.  Warm winter blessings to you and yours-