Vegetable soup for the cold winter blues
I love soup. I could eat it every day.
This vegetable soup is perfect for cold gray days. The main ingredient is leek, the bright tasting member of the onion family.
The soup is fast and simple to make. You can use any vegetables you have on hand or find in the market. Kale or escarole would go well. So would bok choi, especially baby bok choi.
I used water to make this soup. Chicken or vegetable stock can be used. Miso, soy sauce, hot sauce, Maggi, fish sauce, or other flavorings could be added.
The soup is versatile. For leftovers, you can add other ingredients. One nice touch is adding chunks of day old bread to make ribolitta. For a heartier version, you can add Italian sausage. The ribolitta should sit for a day in the fridge.
The recipe makes a large pot of soup. You can adjust the amounts to fit your needs.
1 large or two medium sized leeks, cleaned and chopped- about 21/2 to three cups.
1 small carrot fine diced
1 stalk of celery fine diced
1 small onion fine diced
3 cloves- or to taste- of garlic fine diced
1 green pepper fine diced (Optional) If you want heat, substitute or add a jalapeno.
1 medium turnip, another root vegetable, or two medium sized potatoes rough diced
1 pound package of frozen corn or peas (Optional)
1/2 pound white mushrooms sliced
2 15 oz. cans cannellini or butter beans
Fresh ground pepper
6 cups or more of water
Splash of apple cider or white wine vinegar
Over medium high heat add oil and leeks to a pot.
Season with salt and pepper.
Add onion, carrot, celery, green peppers, turnip, and garlic.
Cook until fragrant.
Add water, vinegar, and bring to a boil.
Lower to simmer and cook for about 15 minutes or until the turnip is just tender and the leeks still have texture.
Add mushrooms and beans.
Check the seasoning.
Cook another five minutes until beans are heated.