All Week Lunch Vegetable Soup

This soup is really good for you–packed with fresh veggies which means vitamins and fiber and all good things. My one BIG sin is that I put Clamato in it. Don’t read the label unless you have food allergies. In fact, if you have food allergies, just omit the Clamato and add some stock and a couple tablespoons of tomato paste. It won’t be the same but it will still be good.

This makes a big pot of soup. Supper one night and lunch for a week. For the photos I made a half recipe, so your pot will be fuller…unless you do the same thing.

2 med yellow onions, diced
5 cloves of garlic, peeled and chopped
4 carrots scrubbed and chopped however you like them, I like them quartered and cut into little squares myself. Making something tubular into a square fascinates me but I’m weird like that.
2-3 celery stalks, washed and diced. I like to make sure some of the green tops are in there.

1 small head of purple cabbage, chopped
4 potatoes, either scrubbed or peeled and diced. I peel because the skin is hard to chew but do your own thing. It certainly makes life easier to just wash the potatoes.
Do you have other veggies in your fridge that you want to add? Get those and use them, too.
1/2 bag (1/2 lb ?) of frozen corn
green beans, fresh is always better but frozen are good, too. It’s hard to hurt a green bean.
1 can of beans-kidney, pinto, black, garbanzo, whatever you have or whatever you like–rinsed thoroughly.
1 can or jar of tomatoes, however you like them. I don’t recommend the ones that added other things though, as it alters the flavor of the soup.
Enough olive oil to coat the bottom of your soup pot
1 quart of Clamato juice
Water or stock to cover veggies.
salt, pepper, herbs if you want, a few red pepper flakes if you like heat.
Put your soup pot on the stove and pour in enough olive oil to coat the bottom. Heat over med-high heat then toss in the onion, give it a stir and allow it to cook for a minute or so before adding the garlic. When these become translucent add in: the carrots, celery, potatoes and cabbage. Add a pinch of salt and a grind or three of pepper note: be careful with the salt if you are using Clamato. It is very salty. Give all of this a stir and let it cook down for a couple of minutes. Isn’t this beautiful?

Go get your stock or a pitcher of water. When the cabbage begins to wilt and the taters and carrots are beginning to sweat, add enough water or stock or a combination of both, to cover the veggies. Bring to a simmer over medium heat and let it go, stirring occasionally until the potatoes are fork-tender. 

Add the corn, green beans, tomatoes and canned beans and pour in enough Clamato to cover the veggies and make everything soupy. You won’t need much (if any) salt but do add a good grind (or shake) of pepper, any fresh herbs you care to toss in, your red pepper flakes if you’re using those and give it all a good stir. Let simmer for 10 minutes or so and check to be sure the potatoes and carrots are cooked through. 

I like to serve this soup with hot beer bread and butter and maybe a bit of grated cheese on top.
This soup is a bit on the sweet side thanks to the carrots and red cabbage. At the last minute, I decided to add some sweet potato in when the white potatoes went in to take advantage of the sweetness. Their texture is great.

About Bettina Colonna Essert

Illuminated Magdalene High Priestess and facilitator of empowerment and healing circles for girls and women, including a monthly Red Tent Temple. BA in English, minor in anthropology. Waldorf homeschool mom. Reiki master, cranial sacral therapist, herbalist, menstruvist, feminist, epicurian.
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