Side Pannel
Four-Day Vegetable Soup
Four-Day Vegetable Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Vegetarian, Soups
Ingredients List
- 1 lg Onion; peeled; fine chopped
- 3 Garlic cloves; peeled and
- -finely chopped
- 2 c Cabbage; cooked and finely
- -chopped
- 2 Carrots; peeled; shredded
- 1 sm Turnip; peeled; fine diced
- 1 Mushrooms; chopped
- 4 Swiss chard leaves & stems
- 2 sm Zucchini; finely diced
- 4 Rosemary leaves; fresh, or
- 1 ts Rosemary; dried; crushed
- 1 md Tomato; peeled; seeded and
- -chopped
- 1 tb Salt; to taste
- 1 ts Pepper, black; ground fresh
- -to taste
Directions
Put all the vegetables and the rosemary in a deep pan. Cover with water and
add salt and pepper to taste about 1 tblspn salt and 1 tspn pepper.
Bring to a boil gradually over low heat. Cover pot and simmer the soup
gently for 1-1/2 to 2 hours, or until all the flavors are well blended.
Taste and correct the seasoning. Serve with crackers, cheese, or whatever
you'd like. * Examples of variations * First day: Enough soup for four
people. Serve as described above. Second day: Add to the remainder another
couple of peeled and chopped tomatoes, a few leaves of finely chopped
spinach, another zucchini, and a few leftover cooked chickpeas. Add a bit
of grated lemon rind and a touch of onion about 10 minutes before serving.
Third day: For lunch, the soup is good cold with a dollop of creme
frai'che. Fourth day: Add 2 or 3 peeled and diced beets, another cup of
finely chopped, cooked cabbage, 3 or 4 more mushrooms, and if any, a little
left over vegetable broth cooked from another day. NOTE: Of course, if you
have some chicken or vegetable broth you can add it to the soup. The secret
is to have variations of color, texture and flavor.
add salt and pepper to taste about 1 tblspn salt and 1 tspn pepper.
Bring to a boil gradually over low heat. Cover pot and simmer the soup
gently for 1-1/2 to 2 hours, or until all the flavors are well blended.
Taste and correct the seasoning. Serve with crackers, cheese, or whatever
you'd like. * Examples of variations * First day: Enough soup for four
people. Serve as described above. Second day: Add to the remainder another
couple of peeled and chopped tomatoes, a few leaves of finely chopped
spinach, another zucchini, and a few leftover cooked chickpeas. Add a bit
of grated lemon rind and a touch of onion about 10 minutes before serving.
Third day: For lunch, the soup is good cold with a dollop of creme
frai'che. Fourth day: Add 2 or 3 peeled and diced beets, another cup of
finely chopped, cooked cabbage, 3 or 4 more mushrooms, and if any, a little
left over vegetable broth cooked from another day. NOTE: Of course, if you
have some chicken or vegetable broth you can add it to the soup. The secret
is to have variations of color, texture and flavor.
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