Tag Archives: Soup

Farmer’s Market Chunky Vegetable Soup

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Well, here I am.  Back again, but with culinary art this time.

You’d never know it was the first day of Fall, since it’s about 80 degrees and muggy out today

Every Sunday, our town has a Farmer’s Market that we walk down to. What a fun place to visit.  Live music playing, all kinds of pastries, produce, gifts, breads, cheeses.. you name it.   I wanted to buy some fresh veggies to make a big pot of soup; big and chunky. What a difference getting produce from the farms instead of the grocery store.  I also had some vegetables at home that I needed to use up.  From the market, I got fresh leeks (which I have never cooked with), green beans and carrots. Let’s go home and cook, shall we?

I feel like I’ve made this recipe before, but it always comes out different.  I chopped up all the vegetables to bigger chunks.. think stew size.  I don’t measure, but I probably used 1-2 cups of each. Leeks, summer squash, carrots, green beans, cauliflower, broccoli and a few white potatoes.  Add what you want, really, this is what I had.

In a big pot, drizzle some olive oil and start to saute all the veggies together, while stirring and tossing around. This will take about 20-30 minutes.  You want the veggies to start to soften a little.  Add whatever seasonings you’d like.  For me.. salt, pepper, granulated garlic, dash of allspice and paprika.

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Once you feel they are a little soft, add 4 cans of vegetable stock. I used College Inn, low sodium.  Let that start to simmer, then add a 1/8 of a cup of tomato paste.  Again, if you want more, then go ahead. I wanted a hint of tomato taste. You can tell by my spoonful of paste, I didn’t measure.  What can I say, I take after my mom. (visit us on YouTube; look for the “Sito’s Kitchen” videos).

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Let it all simmer for about 45 minutes or until the potatoes and carrots are soft and you’re done.  I added about a cup of frozen corn kernels toward the end.

Also, at the market, I got a loaf of fresh garlic herb bread from a local bread maker.   Serve a slice of that with the soup, topped with a little shredded parmesan cheese and oh my gosh, people.. it’s amazing.  I wish you were all with me around my table.  It’s all low fat.. well, except for the 3 slices of bread that I had.. shhhhh. Well, I had to test it, didn’t I?

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Note: If you don’t want to stand and cut up all the vegetables, get pre-cut ones from the market.  It’s a simple recipe, even for the kitchen challenged.  And… pssst.. if you really want it easier, use frozen veggies. Vegetables, spices, broth… BAH-ZING!  Done.

Well, that was fun and it’s great to “see” you all again.  I’m working on an art post now, as I get ready for the Art is You event in Stamford, CT that’s coming up.

Thanks for sticking it out and continuing to support me. I know I’ve been absent. We’ve had some illnesses in the family, so, Judy to the rescue… and of course that 4 letter word… W-O-R-K! Does it to me all the time.  I keep striving for balancing. That’s all I can do.

Judy ♥  ♥

 

Blizzard of 2013 & Chicken Sausage Veggie Soup

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Blizzard… opening the garage door…

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This is going to take a while…. nuff said.

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Let’s make some soup, shall we?  Let’s call it “Blizzard Soup”.

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I can’t think of a better day to stay inside during the Blizzard of 2013 and create some culinary art for a change.  I’ve been due to post a recipe and this took me about 20 minutes to make.. no kidding.  Plus, feeling a bit under the weather, so soup is perfect.

Now, for those that know me, I do not measure much, especially in cooking… Baking, well, that’s a science and I don’t do much scratch baking.  Well, if you consider scratching your…. well, never mind… what? I meant my head.

So, this starts out real simple.  I had this in my fridge:  winter squash, zucchini, chopped kale, onions, cabbage and celery.  In my freezer, I had a 1/2 bag of frozen mixed veggies that included corn, carrots, peas and green beans.  Repeat after me… “frozen veggies are my friend”.

In a large pot, put in 2 tablespoons of Olive Oil. Now saute…

1/2 of medium onion, chopped small
1/2 of the winter squash and zucchini, chopped small
2 medium size stalks of celery, chopped small

… for about 10 minutes until onion is transparent.

Defrost your frozen veggies in the microwave, then add them to the pot. Stir.

For spices, I just put in to taste:  salt, pepper and granulated garlic.  Whatever you want.. it’s your world.

Then add:

About 1 cup of chopped cabbage
About 2 cups of the fresh chopped kale (I bought mine already chopped and in a bag).

Stir all this together and incorporate; you’ll see the cabbage and kale get soft.

In the meantime, I defrosted the Sweet Italian Chicken Sausage and squeezed the meat out of its casing and cooked that in a frying pan until fully cooked.  Put aside.

Once the cabbage and kale are cooked down, (but not too much, you want it to stand up to the broth.  This is why kale is a good choice, as it’s stronger than spinach and doesn’t wilt as much)…. I added…

1 – 32 oz carton of Fat Free, Low Sodium Chicken Broth to the pot.  Add as much as you like.

Add the sausage (you can keep it all vegetarian if you want by eliminating the sausage and using vegetable broth instead).

Get it nice and hot and …………Badda Bing.. Badda Boom.  Done!

Add some grated romano cheese if you want and or serve with a nice piece of crusty bread.  Yum!

So, say you didn’t want to get into the sautéing and all that.  In a microwave safe bowl, defrost as much frozen veggies as you want and add enough broth to make a soup, heat and ….Bam.. done! Add some leftover pasta or rice to it, maybe… Bam.. done!  You get the idea, folks.  Easy peasy. It’s your world.. rock it!  ENJOY!

If you are in my neck of the woods, I hope you are safe from the storm. We managed to keep our power.. Amazing!  Pray that the ones without power will get it back soon.. Especially, the elderly and the ones with little kids.  Such as my nephew in Sandwich, MA with two little ones.

I hope you enjoyed this recipe and post.  I would love to hear from you.

Thanks for stopping by.

Judy