Brian’s Tomato Vegetable Soup

It seems to me that the way to make vegetable soup is to take a lot of vegetable, put them in a pot, add liquid and cook for a couple hours on low heat – adding a bit of salt and pepper and maybe some other spices.

Inspired by Shayla, my Lifestyle Coach/Guru I made the following and it was good; and enough for three or four meals.  I had to be careful to not eat too much at one time – which I did anyway.  Vegetables and water – how can you go wrong!

Equipment

One large dutch over

Ingredients

Olive oil – 2 or 3 tablespoons

One medium/large yellow onion – chopped

Four carrots – chopped in ½ inch slices

One red pepper – seeded and chopped

¼ to ½ cauliflower chopped

One russet potato – chopped

One cob of corn – niblets stripped from cob

One 28 oz can San Marzano whole tomatoes

One can tomato paste

1 can water (or as required)

Salt

Pepper

1 tsp dried oregano

Thyme leaves stripped from 8 or so stalks

Three bay leaves

One or two teaspoons of a hot sauce you like such as Franks or Tabasco – I used Royal Bourbon from La Pimenterie. Not too much, you just want an undertone of the hot stuff. You could also use cayenne or red pepper flakes – ½ to 1 teaspoon.

Half a pound of Pasta – paccheri – because I had it in my pantry, but any smaller bite sized pasta shells may be as good or better.

One 16/17 oz can garbonzo beans

Instructions

1.     Chop the onion and carrot and place in Dutch oven where oil is heating. Sauté for 5 or 6 minutes.

2.     Add red pepper, cauliflower, potato and continue sautéing for another three minutes. Add potato and corn niblets and cook for another couple of minutes.

3.     Add can tomatoes and tomato can of water. Bring to gentle boil. 

4.     Add can tomato paste and stir to be sure it has dissolved.

5.     Add salt and pepper; thyme, oregano and bay leaves; and hot sauce if using. Taste and it may seem weak at this stage but it gets better. Wait until later to add more salt, pepper or other spices.

6.     Bring to boil. Cover and gently simmer for an hour. Stir occasionally and add water in small amounts if you are concerned it is getting too thick.

7.     After an hour add garbonzo beans with ½ the liquid from the can of beans. Add a can of water from the garbonzo bean can or any other container you have handy. Taste for flavour; add more salt, pepper, thyme or oregano to taste. Continue simmering in covered Dutch over for another 10 or 15 minutes.

8.     Add pasta and continue simmering for another ½ hour. Add more water in small amounts if necessary – no more than 2 small cans should be necessary but use your judgement.

9.     Remove from heat and enjoy.

10.Leftovers can be stored in sealed containers in the fridge for up to five days.