Wednesday, January 30, 2013

REAL Vegetable Soup

I have recently picked up about 15 vegetable soup cans at everywhere from Kroger to Whole foods.  I have even tasted 2 that did not have any funky ingredients but they all tasted well “canned”. The ones I have tried are totally devoid of flavor and veggies are a mushy bunch of ick!  So, I have perfected my own fresh vegetable soup.

Abby's Fresh Soup
Lots of fresh veggies
16 ounces of organic Chicken Broth
2- 8 ounce cans of stewed tomatoes (Read the labels, lot have added sugar! Yes, canned tomatoes with sugar!!!)

Okay, so start with the veggies.  Any veggies you want.... as long as they look fresh.  For this batch I went with Broccoli, cauliflower, carrots, green peppers, celery and a few green beans I had on hands.  Also, get some fresh garlic to cook with the veggies.

Next step is to heat up the pot. I like to use my Le Crueset cast iron pot.  I guess you could use some other Made in China piece of junk pot, but I am obsessed with my Made in France cast iron pots.
Now, heat up a generous amount of Olive oil and get it nice and hot.  Now, toss in your veggies.  Give your veggies a nice sear but do not over cook or you will have mushy soup, blah.  Now, add the broth and stewed tomatoes.  The tomatoes must be stewed one, but please read the labels. Most of the conventional ones have sugar added.  I have found the Muer Glen and the Whole foods brand to not add sugar.  So, the food snob here is telling you go organic.  Now, cook the soup on low for about 10 minutes.  Do not boil, you will get those mushy veggies again.

Serve, I like to serve mine with a touch of parmigiana cheese.  And the real stuff, not the stuff from the green shaker can.... Although, I think my kids would snort that stuff I left to their own devices!

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