Spring Medley Soup

A few months ago a friend asked me for a vegetarian vegetable soup recipe. I usually don’t follow a recipe for vegetable soup, I just throw what’s in season in a pot with a few other ingredients and away we go! But realizing that many people are lost without a recipe, I decided it was time to create a written copy of my version of veggie soup.

As far as the mix of vegetables, I like to use what’s in season. Spring and summer feature squash, zucchini, snap beans, corn, fresh tomatoes, and other summer favorites that hold up well in the crock pot . For the colder months I like potatoes, lima beans, okra, peas, onions, etc. you can mix what you find, limited only by what’s available, your taste, and if you like certain vegetables to be very soft or have some crunch. If you like a bit of crunch, make the soup in a pot on the stove.

The easiest ways to create a good base for all those fabulous vegetable is to use Better Than Bouillon Vegetable bouillon or you can make your own broth if you have time. For home made vegetable broth use two quarts of water, 3 chopped carrots, a chopped onion, 2 chopped stalks of celery, and 1 bay leaf. Bring to a boil then reduce heat and cook for about an hour, remove from heat and allow to cool before straining the veggies from the liquid. I usually don’t season the stock if it is being made to freeze.

Ingredients

2 small zucchini
1 yellow squash
1  onion
1 bunch carrots, pulled and chopped
2 handfuls of torn kale, stems removed
4 chopped turnips
6 cups vegetable stock
2 teaspoons minced garlic
1 teaspoon sage
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
Salt and pepper to taste

Method

If using a crock pot, add all ingredients to pot, set to low, and allow to cook for about 6 hours or until veggies are tender.

If you choose the stove top method, add all ingredients in a large pot, bring to a boil, then reduce to simmer until vegetables reach desired tenderness, about an 40 minutes. Don’t see your favorite vegetable in the mix? Throw it in!

Serve with French bread, toss a half cup of cooked pasta or rice in each bowlful, or with your favorite crackers.

 

Bon appetite,