Vegetable Soup

With the snow rapidly falling here in New York, I had soup on the brain in a big way. And maybe a tropical beach vacation too. When my brother, Andrew, told me he was making my mom’s famous vegetable soup on his snow day, I knew I had to follow suit. Trudging through the snow, I made my way to the market to purchase the essential veggies and 45 minutes later it was soup time. Carrots, zucchini, potatoes and cabbage all in a rich tomatoey-beef broth will have you coming back for seconds. And thirds. This soup is really quite special and should not be overlooked when plotting your next pot. Add your favorite veggies, omit the ones you don’t care for, and throw in the ones already in your fridge. SOUP there it is!

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Vegetable Soup

2 tbsp olive oil
1/2 cup diced carrots (2 carrots)picstitch (47)
1 cup diced onions
1 cup diced celery (2 stalks)
6 cups beef broth
2 cups canned diced tomatoes, including the liquid
1 cup peeled, diced potatoes
1 cup diced zucchini
1 cup chopped cabbage or spinach
2 tbsp chopped parsley
1/4 tpsp pepper
salt to taste
Briefly saute onion, carrots and celery over medium heat until they start to sweat a bit. Add the rest of the ingredients, minus the cabbage, and bring to a boil. Reduce heat to low, cover and cook for about 35 minutes. Add chopped cabbage and cook at least 15 minutes longer, or until cabbage is tender. It’s very important to taste the soup and adjust the seasoning to your liking. I added more beef broth, salt and pepper and even a bit more of the canned tomatoes.
I told you I was dreaming about vacation. Does drinking this out of a stemless wine glass make it classier? Don’t answer that.

I told you I was dreaming about vacation. Does drinking this out of a stemless wine glass make it classier? Don’t answer that.