My Pappo was a cattle and wheat farmer in Oklahoma. I love me a good (medium, Kona-crusted filet mignon, please!) steak. (And yes, I'm aware of the poor grammar in that sentence. Work with me here.) But sometimes, I just feel like I can't handle any more meat. When my body tells me "enough is enough," I go for a couple of meat-free days. After that, I usually feel much better and, on occasion, a bit lighter. Today would be one of those vegetarian kind of days.
I got this oh-so-delicious recipe from Cooking Light. Even my roommate, a self-professed vegetable soup hater, loved this. She said it changed her mind on veggie soup!
I halved the recipe, added a few extra veggies, used chicken broth (I know, I know, not vegetarian) instead of water, and upped the amount of liquid called for because it was really chunky. Even halved, I got five good-sized bowls out of it. This recipe is not recommended for freezing, so you'll want to take that into consideration. I've posted my modified amounts below.
Chunky Vegetable Soup
adapted from The Complete Cooking Light Cookbook
Ingredients:
1 tsp. olive oil
1/2 c. chopped onion
2 garlic cloves, minced or pressed
4 c. chicken broth (use vegetable broth for a completely vegetarian soup)
2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. dried marjoram
1 tsp. fresh-cracked black pepper
1/4 tsp. cayenne pepper
1/2 lb. red potatoes, cut into one-inch cubes
2 carrots, cut into 1/2-inch pieces
1 can cannellini beans, drained
1 can garbanzo beans
1 (14.5-oz.) can whole tomatoes, undrained and chopped
6 oz. frozen lima beans or peas
1/3 c. uncooked orzo
1/2 shredded part-skim mozzarella or Parmesan
Directions:
1. Heat oil in medium or large Dutch oven over medium-high heat. Add onion and garlic and saute until tender, about five minutes.
2. Add broth and next eleven ingredients and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Increase heat to medium-high and simmer, uncovered, ten minutes more.
3. Add orzo. Cook, uncovered, for ten minutes.
4. Ladle into bowls and sprinkle with cheese.
I got this oh-so-delicious recipe from Cooking Light. Even my roommate, a self-professed vegetable soup hater, loved this. She said it changed her mind on veggie soup!
I halved the recipe, added a few extra veggies, used chicken broth (I know, I know, not vegetarian) instead of water, and upped the amount of liquid called for because it was really chunky. Even halved, I got five good-sized bowls out of it. This recipe is not recommended for freezing, so you'll want to take that into consideration. I've posted my modified amounts below.
Chunky Vegetable Soup
adapted from The Complete Cooking Light Cookbook
Ingredients:
1 tsp. olive oil
1/2 c. chopped onion
2 garlic cloves, minced or pressed
4 c. chicken broth (use vegetable broth for a completely vegetarian soup)
2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. dried marjoram
1 tsp. fresh-cracked black pepper
1/4 tsp. cayenne pepper
1/2 lb. red potatoes, cut into one-inch cubes
2 carrots, cut into 1/2-inch pieces
1 can cannellini beans, drained
1 can garbanzo beans
1 (14.5-oz.) can whole tomatoes, undrained and chopped
6 oz. frozen lima beans or peas
1/3 c. uncooked orzo
1/2 shredded part-skim mozzarella or Parmesan
Directions:
1. Heat oil in medium or large Dutch oven over medium-high heat. Add onion and garlic and saute until tender, about five minutes.
2. Add broth and next eleven ingredients and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Increase heat to medium-high and simmer, uncovered, ten minutes more.
3. Add orzo. Cook, uncovered, for ten minutes.
4. Ladle into bowls and sprinkle with cheese.