Comfort Food Central Vegetable Soup
I don’t know about you, but on a hot summer’s day, I don’t feel like eating anything heavy. Here, in Toronto, we finally experienced some hot, summery weather, right at the end of August and early September. We haven’t had much of a summer at all, so the late blaze was welcomed with open arms.
The hot weather triggered a craving for vegetable soup: something that is light, quick, and easy on a really hot day. Here in Canada, we have a canned vegetable soup by Campbell’s that fits the bill, perfectly. But I’m not about to crack a can open and eat that processed crap. So, I had to find a way to make Campbell’s Vegetable Soup on my own.
And, guess what…I cracked the code! This really is the best soup I have ever made.
When making a simple soup like this, it’s important to use very fresh, high quality ingredients. If you live in Canada, look for Ontario Natural Food Co-Op tinned tomatoes and tomato paste. This company provides the best, organic tomato products on the market — in my humble opinion.
This recipe is also perfect for those lazy cooking days, when you’re milling about the house, but don’t need to stand right in front of your stove. This recipe is leisurely, and it will give you enough soup to freeze or last for at least three days.
Do you like vegetable soup but are intimidated to make it? Leave a comment below, and let me help you get started.
- 5 carrots
- 4 stocks of celery
- 1/2 cabbage
- 1 onion
- 1 clove of garlic
- 3 bay leaves
- 1 handful of fresh thyme
- 1 tsp of salt & pepper
- 16 cups of water
- Cut each carrot into two pieces.
- Cut the celery into three pieces.
- Cut the 1/2 cabbage into two pieces.
- Cut the onion into two pieces.
- Add all ingredients to a large soup pot.
- Bring water up to a simmer, then reduce the heat (you only want a bubble or two surfacing).
- Let the stock slowly cook for at least 4 hours (maximum of 6 hours).
- Using a large wire mesh strainer, remove the cooked vegetables from the stock.
- You can freeze the stock in portions, or use it immediately to make vegetable soup.
- 7 carrots
- 5 celery stocks
- 3 white potatoes
- 1/2 clove of garlic minced
- 1 handful of fresh thyme
- 1 bay leaf
- 1 white onion
- 1 cup of frozen peas
- 1/2 tsp of salt
- 1/2 tsp of pepper
- 6 tinned whole tomatoes
- 1/2 cup of tinned tomato juice
- 3 tbsp of tomato paste
- 1 + 1/2 tbsp of butter
- 1 tbsp of olive oil
- 15-16 cups of vegetable stock (homemade or store bought)
- Heat up a big soup pot on the stove.
- Once heated, lower heat to medium.
- Add the butter and olive oil to the pot.
- Once the butter is melted add the peeled & chopped carrots and chopped celery, and onion. (make sure they are cut to the same size: about 1 cm squared.)
- Sweat the carrots, celery, and onion for 4 minutes. Stir frequently.
- Add the minced garlic.
- Add the peeled & chopped potatoes (1 cm squared pieces).
- Add the thyme to the pot (stems and all), the bay leaf, salt, and pepper.
- Pour in the vegetable stock that you just made (15 cups), or store bought.
- Bring soup up to slow simmer (a bubble or two surfacing).
- Break-up the 6 tinned tomatoes into small pieces with your fingers. Add the squished tomatoes to the soup, along with the 1/2 cup of tinned tomato juice (use the juice from the tinned tomatoes).
- Add the 3 tbsp of tomato paste (mix well, it’s very thick and hard to melt).
- Cook soup, slowly, for 2 hours.
- minutes before the soup is done, add the frozen peas.