The summer harvest is pretty much gone, the days are becoming shorter, ready or not but one thing that is coming in with a full bang is soup weather. I. Am. So. Excited.
This past Sunday, my mom and I finished picking the last of the garden vegetables, all day. Thanks to just a wee bit much coffee, I was in overdrive, pulling about 20 tomato plants left and right out of the ground, raking, bagging and so much more. Anyone looking for a new workout? Plant a garden and throughout the whole summer, you will be building those muscles and before you know it will be able to demolish this beast of a workout come the end of the season.
Of course with all of that came, a lot, I repeat, a lot of tomatoes. As if we already didn’t have a freezer full of tomato concotions from this year, let’s just make some more tomato recipes. There is only so much you can do people.
So began my journey into the fridge to find an abundance of vegetables. I was on a mission, today, to make a darn good vegetable soup if anything. And let me tell you, that I just did. To hear my dad, the man who NEVER eats soup on the first day, say it was the best vegetable soup he has ever had left me with a nice big smile. And then to hear my mom say that it reminded her of her childhood pretty much just put the icing on the cake. I think you can gather that this is the soup recipe that you are going to want to make over and over again. A hearty, healthy, warm and delicious soup that is going down in history.
For the first time ever, I actually wrote down everything as I was making it. You can thank me later.
2 medium onions, chopped
10 cloves of garlic, minced
5 carrots, sliced
5 celery, sliced
6 idaho potatoes, diced
about 8 tomatoes, diced
1 32 oz can of chicken/vegetable broth
1 15.5 oz can of canillini beans
1 12 oz can of tomato paste
3 bay leaves
2 handfuls of spinach
Heat a large pot with some olive oil. Saute onions and garlic, just a sweat. Add in celery and carrots. Add the rest of the ingredients except the spinach. To cover the rest of the vegetables add some water. Simmer on medium to low heat for about two and a half hours. Stir throughout the process to prevent burning. Add spinach at this time and continue cooking for about two hours more. Season with salt and pepper as needed.
Yeah for fall!