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Classic Vegetable Stew (Soup)
When the craving for veggie soup overtakes me I get the soup pot out and make this classic vegetable stew. The chopping is therapy for my soul, and the taste makes the effort all worthwhile. For a more substantial soup, I often add extras such as black beans and leftover chicken, pork or beef . Ingredients
- 2 tablespoons olive oil (or butter)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large celery stalk, diced
- 2 carrots peeled, cut crosswise in 1 inch chunks, then cut chunks vertically in large slivers
- 2 cups coarsely shredded cabbage
- 2 medium potatoes peeled, cut lengthwise twice then crosswise into 1" pieces
- 1/4 cup minced fresh parsley
- 1 14.5 oz can diced tomatoes
- 4-6 cups vegetable, chicken, beef broth (or water + bullion)
- 1 bay leaf
- Salt & pepper to taste (optional)
- About 1/2 to 1 teaspoon TOTAL of your favorite dried soup herbs (I like ground cumin, Italian leaf blend, red pepper flakes)
- 1 or 2 tablespoons butter
Directions
- Heat oil in large saucepan or stew pot over medium heat (I use a 4 1/2 quart size)
- Cook onion briefly in oil, then add garlic, carrots, celery and cabbage and stir fry 7-8 minutes.
- Add potatoes,* parsley, tomatoes (with juice), broth, bay leaf, salt and pepper and choice of seasonings. Bring to a boil, reduce heat, cover and simmer 30 - 40 minutes until vegetables are done.
- Stir in butter. Correct seasonings as needed; correct thickness with additional broth or water as needed. Heat through and serve.
- * I sometimes hold potatoes back 10-15 minutes before adding to the mix so they don't get mushy.)
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Reviews
Perhaps the best vegetable soup I've ever tasted. Very well seasoned, keeps you coming back for more and more !
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