Just as I was starting to wonder whether Alaska Vegan was going to have to be renamed Seattle Vegan, we finally got some snow! Our balmy and snow free days have given way to more typical Anchorage weather and we finally got a few inches of the white stuff. We’re still way behind the curve on snow totals, but being able to cross country ski just minutes from the house instead of hours feels like heaven. Red cheeks, warm woolen mittens and a thermos of hot soup, here I come.
A recent commenter has requested more soup recipes – dear reader, you have read my mind. In weather like this, I can’t get enough soup. Actually in general I can’t get enough soup, but as Gena Hamshaw recently wrote in her delightful Choosing Raw blog, relationships have a way of changing our diets and for us that has meant a tendency towards more calorie dense dinners. Soup alone has typically meant than an hour or so later the man is grazing in the pantry. While he doesn’t seem to mind having to fend for himself, I always feel like I just didn’t make enough dinner and so soups have faded somewhat from the main course….until now.
After reading MANY vegetable soup recipes online I settled on a modification of Alton Brown’s Garden Vegetable Soup recipe for testing at home. It was such a hit that my boyfriend requested it two weeks in a row, bringing it to work every day for lunch and sometimes having it also for dinner. I was shocked. Self professed soup lover that I am, even I can’t eat the same soup for that many days or that many meals in a row! Never have I had to keep remaking batches so that it was on hand!
This soup will put your knife skills to the test, but if you’re a vegan I’m guessing you’re used to the veggie prep. Make a big batch and get those thermoses ready!
Hearty Vegetable Soup
1 large sweet onion, diced
2 medium sized leeks, white parts only, diced and thoroughly rinsed
1/4 cup coarsely chopped garlic
3 cups diced carrots (about 5 medium)
3 cups diced potatoes (about 5 medium)
3 cups diced zucchini (about 4 small)
1 (28 ounce) can diced tomatoes, or 3 cups diced fresh tomatoes
2 (15 ounce) cans kidney beans, drained and rinsed
1 (10 ounce) package frozen corn
1 quart vegetable stock
1/2 teaspoon cracked pepper
Saute leeks, onions and garlic over medium heat until softened, 5-7 minutes, adding small amounts of water as needed to prevent sticking. Add carrots, potatoes and zucchini, saute a few minutes more then add stock and bring to a simmer. Simmer until root veggies are soft, 20 minutes or so. Add tomatoes, kidney beans, corn and cracked pepper, heat through for 5-10 minutes and serve!
- Leeks can have a tendency to be somewhat sandy, hence the recommendation for the dicing and then rinsing.
- The color and flavor are somewhat better with the canned tomatoes, but we’ve had it both ways to good success
- The addition of 2-3 medium diced parsnips will make the soup sweeter – a desirable trait for the Y chromosomes in this house