Vegetable Soup

Today I made a basic vegetable soup, and thought I'd share the recipe. I love tomatoes, so when I make vegetable soup I usually like to add a can of them.  If you're not a fan, you could make this without tomatoes and substitute broth for the water so that the soup still retains a nice, rich flavor. I also had a friend tell me recently that he can't eat garbanzo beans because they give him such bad gas. If you have the same problem, I'd suggest substituting Cannelini beans. Since Cannelini beans are so much softer than garbanzos, I'd recommend adding them when you add the green beans and zucchini. Also, I like the greens beans and zucchini to be a little al dente, so if you like your vegetables more "cooked-down" (as we say where I'm from), add them at the same time as the potatoes.


Erin's Basic Vegetable Soup

2 tbs olive oil
1 onion, chopped
4 cloves garlic, minced
3 stalks celery, thinly sliced
2 carrots, chopped into small pieces
2 medium sized potatoes, chopped
2 cups broth
6 cups water
1 28oz can crushed tomatoes (I used fire-roasted since that's what I had on hand)
2 cans garbanzo beans
2 teaspoons of dried herbs that you like (I used a combination of basil, oregano, and thyme)
1 tsp black pepper
2 cups green beans that have had tough ends removed and are cut into small pieces
1 small zucchini, chopped into small pieces
1 bunch spinach sliced into ribbons
salt and pepper to taste
parmesan (optional)


Heat the olive oil in a large soup pot. Add the onions, garlic, carrots, and celery. Saute until the vegetables are soft and fragrant. Add the potatoes, broth, water, tomatoes, garbanzo beans, dried herbs, and pepper. Bring to a boil. Turn heat down to low and simmer (covered) for 15 minutes, stirring occasionally. Add the green beans and zucchini. Cover and simmer for another ten minutes. Add spinach and continue cooking, covered for 7 more minutes. Add salt and pepper to taste. Serve with a little sprinkle of parmesan cheese on top if you are so inclined.