Vegetable Soup

charlie #5's Note:

Adapted from "Best of Gourmet 1994". We love this soup. Add whatever vegetables are in season. We've used kohlrabi, turnips, etc. Unsure yields/times. Good with crusty bread and butter.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1/4 lb lean bacon, chopped (optional)
• 1 lb ground beef
• salt
• pepper
• oregano
• basil
• 1/3 cup olive oil
• 1 onion, chopped
• 1 large carrot, cut in 1/2-inch dice
• 1 celery rib, cut in 1/2-inch dice
• 1/2 lb potato, cut in 1/2-inch dice
• 3 garlic cloves, minced
• 2 zucchini, seeded, cut in 1/2-inch dice
• 1 (16 ounce) can green beans, drained
• 4 cups cabbage, chopped
• 1/2 lb kale, chopped
• 1 (28 ounce) can tomatoes, chopped
• 8 ounces frozen corn
• 4 1/2 cups chicken broth
• 1 (16 ounce) can white beans, drained, liquid reserved
• 1/2 cup parmesan cheese

Directions:

1. In a large pot, cook the bacon and/or ground meat until done. Salt and pepper the meat if necessary. Add some dry oregano and basil to taste. Remove the meat.
2. If there aren't enough drippings in the pan, add olive oil and saute the onion, carrot, and celery. Add in the potato. Stir in the garlic for a minute. Again, season the vegetables with the salt, pepper, oregano, and basil.
3. Add to the pot the zucchini, green beans, cabbage, kale, tomatoes, corn and chicken broth. Add the meat to the pot. Simmer the soup covered for an hour.
4. Puree the white beans with a little of the liquid from the can until a paste is formed. Whisk this into the soup. Let cook for about 15 minutes more to thicken.
5. Just prior to serving soup, stir in about 1/2 C Parmesan. It will stick to the spoon and clump if not careful.

Reviews

[Chef #1374396]

Thanks for the excellent recipe...........made a double batch 5 days ago and my 16 yo son is already begging for more. Thanks again.