I normally don't like most veggie soups. Over cooked green beans aren't appetizing to me. Or any kind of bean for that matter. I was going to keep it simple but tasty, and I think I achieved that.
You would think after the Great Vegetable Disaster of '12, I would stay away from anything like this, but I'm a brave soul. ...and Peter did not provide the recipe, so I felt fairly safe to dip my toes back into the water.
Prep time almost equals cook time - as there is some chopping to do. Not tons, but there is slicing and dicing. Ok - maybe only dicing. It's still one of the easiest preps ever.
Since there is no meat to cook, and no emersion blending, this was one of the quickest soups I have made.
2 T vegetable oil
2 medium onions - chopped
2 carrots - halved length wised - chopped (1/2" segments)
2 celery stalks - chopped (1/2" segments)
4 cloves garlic - minced
1 leek - chopped (white part only)
1lb potatoes - chopped (1/2" segments)
1/2 bag of frozen corn
1 1/2 quarts vegetable stock
1 14.5 oz can of diced tomatoes
1T tomato paste
1 1/4 t salt
Heat the oil and add garlic. Before it has a chance to brown, add onions, leeks, celery and carrots. Cook for 10 minutes on medium-low heat until tender.
Add stock, diced tomatoes, tomato paste, corn and potatoes. Bring to a boil.
Take down heat to a simmer, cover partially and cook for 20 minutes. Serve.
We plated it up (or bowled, as the case may be) - along with a toasted cheese sandwich and it made for a great meal on a cold cold night. I did shred a little parmesan over the soup - but I'm not sure it was needed.
But I quite enjoyed it and more importantly, so did 710.
Song by: Radiohead