But I had some garden vegetables that were going bad and I had to use them. Don’t you just hate throwing out food, because it’s spoiled? Yeah. Me too. Soup is the answer. Really you can use any vegetables you want – haricots verts, broccoli, mushrooms, whatever veggies you like.
Anyway, it was easy peasy to make and Mr. Rosey loved it.
The Girlies… not so much. I made the mistake of not making soups when they were super little, so they aren’t big soup fans now… no matter the soup. Don’t make the same mistake as me. Feed your littles soup when they are really little.
They say it takes eating something 10 times to develop a “taste” for the food. Who is “they” anyway? I have no idea. Regardless, I’ll be making this soup T-E-N more times for sure!
Garden Vegetable Soup
2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
3 celery stalks, chopped
4 medium carrots, peeled and sliced
2 cloves of garlic, minced
3 medium sized potatoes, peeled and cubed
2 14.5oz. cans of peeled, diced tomatoes
2 quarts homemade chicken stock or canned low salt broth
2 quarts homemade beef stock or canned low salt broth
1 cup of corn, fresh or frozen (I used frozen)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 1/2 teaspoons kosher salt (The amount can vary based on salt in the broth)
1 teaspoon freshly ground black pepper (The amount can vary based on salt in the broth)
1/8 cup fresh parsley, chopped
Freshly grated Parmesan, for serving
Heat the butter and olive oil in a large stockpot, add the onions, and saute over medium heat for 5 minutes. Add the carrots and celery and continue to sauté over medium heat for another 10 minutes.
Add the garlic and stir. When you begin to smell the garlic (about 45 seconds), add the potatoes and continue to stir. The potatoes will begin to stick. Keep stirring for another minute or two.
Add the two cans of tomatoes (juice and all), the chicken broth and beef broth. Stir and bring to a boil, then simmer uncovered for 20 minutes, or until all the vegetables (really the potatoes) are tender. Add the corn, oregano, basil, thyme, salt and pepper. (Here’s a secret note: When I use store bought broth, I always add half the salt and pepper the recipe calls for and then taste it. If it needs more seasonings, then I add more. You just never know how much salt and pepper is in store bought broth. If it’s over salted or peppered… Uck! We can return to our regularly scheduled recipe now.) Bring back to a simmer, and cook for 10 more minutes. Right be serving, stir in the chopped parsley.
Ladle into bowls and sprinkle some parmesan cheese on top.