Skip to main content

Quick and Easy Vegetable Soup with a Twist

Sometimes a simple vegetable soup is just what you want. Sadly, most store bought versions are packed with salt and other ingredients you really don't want.

Here is my very simple recipe and I'll share my secret ingredient. The intensity of this soup is perfectly enhanced with a tablespoon of Red Boat Fish Sauce. If your vegan or vegetarian, then just omit it, or substitute it with some ground dried porcini mushrooms.


This is the perfect time for pulling out your cast iron pot or Le Creuset pot. The key to making this soup into something amazing is cooking it low and slow.



Ingredients

4 Tbsp Extra Virgin Olive Oil
1 Onion, chopped
1 cup of Celery, chopped
3 cloves of Garlic, chopped
1 tsp Sea Salt
Freshly ground Black Pepper
1/2 tsp Thyme
2 Bay Leaves
1/2 Tbsp Chili Flakes
3 cups of organic frozen mixed Vegetables. I like the carrot, peas, green beans and corn mix.
1 24 oz can of Fire Roasted Muir Glen Diced Tomatoes
1 28oz box of low sodium Vegetable Broth
1 can of Beans, your choice, drained and rinsed.
1-2 Tbsp Red Boat Fish Sauce 

Begin by heating your olive oil and then adding your onions, celery and your garlic. Sauté them until translucent. Don't let it brown.

Add in your thyme, salt, black pepper, bay leaves and chili flakes and gently sauté them until the fragrance is released. Add the frozen vegetables and sauté until they are unthawed.

Add in the tomatoes, stir, then the vegetable broth and stir and finally the beans and mix it together. Once you bring it up to a gentle simmer, add in the fish sauce.

Keep it at a very gentle simmer, with just the odd bubble rising to the surface and cook uncovered for at least 4-5 hours, stirring occasionally. If you have a hot spot on your burner, then use a diffuser to keep the heat low and slow.

Note: Add additional vegetables, potatoes or mushrooms as you see fit. 

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Oven Roasted Salmon

This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day.

All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices.



Ingredients 

2 lb filet of Fresh Salmon, skin on is best, but not essential.
Celery Salt
Dill Weed
Roasted Garlic Powder
Freshly ground Black Pepper
1 Tbsp Butter
Parchment Paper

Preheat your oven to 550F. Take your parchment paper and put it onto a 1/2 sheet baking pan and lay your salmon onto the paper.



Melt your butter and brush it onto the salmon filet. Sprinkle on your spices to taste and bake for 10-15 minutes, depending on the thickness of the salmon. Remove and allow it to rest for 3 minutes before serving. It goes well with the seafood rice pilaf I featured in an earlier post.



Note: All of these spices can be…

Marlow and Son’s Butterbeans, Garlic Confit and Preserved Tomatoes

I first saw this recipe in Bon Appetit and was fascinated. It used interesting ingredients combined in a unique way and I had to try it. The recipe was given in response to an email from BA writer to Marlow chef Patch Troffer, but the recipe had no measurements and timing. After making it, I adjusted a few things and added quantities and timing and was very happy with the results. I ordered my dried beans from Rancho Gordo in Napa and they were excellent.

To make it spectacular, you really do need to make the garlic confit and preserved tomatoes. They aren’t hard to make, but set aside a bit of time. Make a full recipe and then use the rest for other dishes.
Garlic Confit
3 heads of Garlic, peeled and left whole.  3/4-1 cup Olive Oil  4 springs fresh Thyme  2 Bay Leaves 2 dried Chili Peppers

Add all ingredients to a small saucepan and cook on barest simmer for 1-2 hours. (This broad cooking time is due to the fact that some garlic has more moisture than others). You’ll want the cloves to be s…