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Basic Vegetable Soup

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When people refer to soup season, I think to myself…really soup is seasonal? I can’t imagine a world where soup is relegated to a cold winter’s day. I love soup year-round and it is my favorite course to play with because it welcomes endless variations and is simple to make if you follow a simple formula of sweating aromatics in fats, layering in flavors in waves as each new ingredient joins the flavor symphony forming at the base of the pot and following a flourish of seasoning, liquid is added to bring the individual flavors together in a beautifully balanced bowl.
I call this basic vegetable soup because it is basically a guideline. The veggies can vary endlessly and the flavor can be readily changed with a swapping of seasonings. Small gluten-free pasta shapes and beans (canned and shelled; dried will need to be soaked and cooked in advance if being thrown in the soup pot) and scan be added to make a more hearty bowl.  The only gluten-free call-out is to assure your stock does not have any hidden gluten.
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Basic Vegetable Soup

By: Meghan
  • November 24, 2020
  • Print this
Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 ½ cups chopped yellow or white onion
  • 3 cloves garlic, chopped
  • 1 cup chopped celery
  • 1 fennel bulb, chopped
  • 1 cup carrots, chopped
  • 1 cup green beans (or rother snap bean including yellow wax or romano)
  • 2-3 small zucchini chopped
  • 3 cups coarsely chopped cabbage (or Lacinato/dinosaur kale)
  • 1 ½ tsp house blend seasoning
  • 1 teaspoon dried basil (or 1 tablespoon. fresh)
  • 1 teaspoon dried oregano (or 1 tablespoon. fresh)
  • ½ teaspoon marjoram or 1 ½ teaspoons fresh)
  • 8 peppercorns
  • 1 14 oz. can diced tomatoes (or 2 cups peeled seeded and coarsely chopped)
  • 8 cups chicken broth
  • ½ cup chopped parsley
  • Freshly grated parmesan cheese
Directions
Step 1
Warm a stockpot or dutch oven over medium heat. Add oil and butter. When butter foams, add onion and garlic and saute until just beginning to soften, about 3 minutes.
Step 2
Add celery and fennel, stir well and saute and additional 2-3 minutes, at which point onions should be starting to caramelize.
Step 3
Follow with carrots, green beans, zucchini, and cabbage allowing 2-3 minutes between each addition.
Step 4
Add seasonings and mix well.
Step 5
Add tomatoes and broth and increase heat to medium high.
Step 6
When soup comes to a boil, reduce heat to simmer and cook until vegetable are tender. Taste and adjust seasoning as needed.
Step 7
Ladle into bowls and top with parsley and grated parmesan cheese.*
Step 8
Tips
Step 9
Vary toppings depending on the flavor profile.
Step 10
Vegetables and seasonings can also be substituted according to what is in season.
Step 11
Soups, like stews and braises, are often better the next day.

 

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