Darned Good Vegetable Soup

Darned Good Veg Soup

That’s what Mr Misk said when he tasted this soup. It’s a touch of summer soup in the midst of winter, thanks to frozen vegetables, basil pesto and tinned tomatoes. I used a stock cube for the chicken broth. I reckon there’s no need to make more work for yourself than needed.

This is the type of soup where you can add whatever is sitting in your fridge that needs using up: shredded cabbage, sliced black olives, oregano, diced courgettes … any of that sound good? Throw it in!

Vegetable Soup

In a medium pot, sauté and sweat off the celery, onion and carrot:

2 T olive oil
2 stalks celery, cut into bite-sized pieces
1/2 onion, chopped
2 chopped garlic cloves
1 large carrot, peeled & cut into bite-sized pieces

Add the following to the pot

1 litre/4 cups chicken stock
1 medium yam, peeled, cut into bite-sized pieces
2 small potatoes, peeled & cut into bite-sized pieces
1 tin chopped tomatoes with juice
1 tin of cannellini beans, drained and rinsed
handful green beans cut into bite-size pieces
handful frozen peas
handful frozen corn

Bring to a boil, and then simmer for 15-minutes, then add the following to the pot:

2 tablespoon basil pesto
handful of chopped salami or ham (optional)
2 teaspoons chopped parsley
1 teaspoon pepper (optional, and to taste)
1/2 fresh lemon, juiced

Taste for seasoning, adjust, adding more as needed, and serve.