Sometimes I go on these crazy cooking sprees where I create dishes with interesting flavor combinations while dancing around the kitchen singing the song from Lady And The Tramp that plays when Lady and the Tramp fall in love over a plate of spaghetti... THAT'S AMORE!(You know the one).
(http://www.world-wide-art.com/Chris_Dellorco/Lady_and_the_Tramp_Thats_Amore_Suite_Original/vaid37916.html)
Other times I make a big pot of soup so I don't have to cook for a week. Today was one of those times.
I love soup year round, but there's something special about sitting down with a big bowl of soup in the middle of winter. I switched up my typical vegetable soup recipe just a little bit by blending it with an immersion blender to add creaminess to the soup.
(Makes: one big pot)
Ingredients:
-2 carrots
-1 stalk of celery
-1/2 onion
-2 small red or 1 russet potato
-6 cloves garlic
-8 cups veggie broth
-1 can(14.5 or so oz.) diced tomatoes
-1 can(6 oz.) tomato paste
-3 cups frozen veggies(mine contained corn, peas, green beans, lima beans and carrots)
-1 can beans(I used pinto because that's what I had)
-Salt and pepper to taste
Method:
Place a large pot over medium-low heat. Chop carrots, celery, onion and potatoes into similarly sized pieces and mince garlic. Sauté in a little bit of olive oil for about 5 minutes or until slightly browned. Add remaining ingredients except for beans and cook on high until boiling. Reduce to a simmer and cook for about an hour stirring occasionally. Add beans and simmer for another half hour or so. You can eat as is, or blend for a creamier soup. I used an immersion blender, but left the soup somewhat chunky. Alternatively you could also blend half the soup in a blender and stir back into the pot.
Other times I make a big pot of soup so I don't have to cook for a week. Today was one of those times.
I love soup year round, but there's something special about sitting down with a big bowl of soup in the middle of winter. I switched up my typical vegetable soup recipe just a little bit by blending it with an immersion blender to add creaminess to the soup.
Creamy Garden Vegetable Soup
(Makes: one big pot)
Ingredients:
-2 carrots
-1 stalk of celery
-1/2 onion
-2 small red or 1 russet potato
-6 cloves garlic
-8 cups veggie broth
-1 can(14.5 or so oz.) diced tomatoes
-1 can(6 oz.) tomato paste
-3 cups frozen veggies(mine contained corn, peas, green beans, lima beans and carrots)
-1 can beans(I used pinto because that's what I had)
-Salt and pepper to taste
Method:
Place a large pot over medium-low heat. Chop carrots, celery, onion and potatoes into similarly sized pieces and mince garlic. Sauté in a little bit of olive oil for about 5 minutes or until slightly browned. Add remaining ingredients except for beans and cook on high until boiling. Reduce to a simmer and cook for about an hour stirring occasionally. Add beans and simmer for another half hour or so. You can eat as is, or blend for a creamier soup. I used an immersion blender, but left the soup somewhat chunky. Alternatively you could also blend half the soup in a blender and stir back into the pot.
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