Now that winter has officially settled in to Maine (cold temperatures and 8 inches of snow on January 12th), and the holiday eating frenzy is over, a nice warm, healthy soup is the best thing to start the new year. My mother made this soup often while I was growing up, although I have changed it to suit my tastes, as usual!!
I make a big pot of this soup and we have it for lunch and dinner several times during the week. I have also seen my mother freeze this soup, which is a great idea for couples or singles – so it doesn’t become boring as you eat it for the 6th time…
As with any recipe and especially with soup, the variations are endless. Add whatever vegetables are in the fridge, leftover rice, gluten-free pasta or bits of meat, and pick your favorite spices and stock. Although I use a beef stock for this soup, it can easily be made with vegetable stock for vegetarians. Bon appetit!!
Tomato Vegetable Soup (Gluten-free)
3 carrots, diced
3 celery stalks, including leaves, diced
1 small onion, chopped
1 cup chopped fresh mushrooms
2 cups thinly chopped green cabbage
1 (15 oz.) can diced tomatoes
6 cups beef stock
2 teaspoons dried parsley (can use 1/4 cup fresh chopped)
2 teaspoons dried basil (can use 1/4 cup fresh chopped)
½ teaspoon ground black pepper
Place all chopped and diced vegetables into a large pot. Add canned tomatoes. Add stock and spices. Bring to a boil over medium heat, reduce heat and simmer until vegetables are cooked. Add more liquid if the soup is too thick.
– Can add chopped broccoli, spinach, summer squash, etc. to pot in addition or to replace any vegetables above.
– Can add 1/4 cup rice to pot before boiling
- Simple Vegetable Soup (zoomyummy.com)
- Simple Light Winter Soup (sprinklesandallergies.wordpress.com)