Thursday, November 4, 2010

Mom's Vegetable Soup


The weather has finally cooled off some so I have declared it time for soup. I have already been accused by W of making too much soup, but it turns out that he was counting a number of dished I've made lately -- chicken cacciatore, red beans and rice, a fish curry -- as soups.

I'd been thinking about making my Mom's vegetable soup for a couple of weeks. Harris Teeter had lean stew meat on sale this week so I made a huge pot on Monday morning. I browned a couple of pounds of meat in a little olive oil and set the meat aside. Next I sauteed about a cup and half each of chopped onion and celery, a cup of chopped carrot and a couple of tablespoons of minced garlic until the vegetables began to soften. I added about 4 cups of beef broth, half of a dark beer that was going to otherwise go to waste, and a jumbo (35 oz.) can of whole tomatoes along with my browned beef to the pot. I threw in about a cup and a half of baby lima beans, but waited a while before adding the other vegetables. For seasoning, I threw in about a quarter cup of chopped parsley, 2 bay leaves, about a teaspoon of dried thyme, salt and both red and black pepper.

I simmered the soup for about a couple of hours until the meat was pretty tender, then added a cup and half each of corn and petite english peas. About 20 minutes before serving, I added some Barilla Plus whole wheat rotini pasta.

I put together some manchego and focaccia panini for our soup and grilled cheese sandwich dinner. It was a great Monday night dinner, and just as good for lunch on Tuesday. We finished off the pot tonight. I haven't gotten that much mileage from one pot in a while!

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