Friday, July 31, 2015

Momma's Veggie Soup

I've always loved my Momma's homemade veggie soup-- especially when I'm feeling under the weather. It is the ultimate comfort. I followed the recipe almost exactly, except I didn't soak the beans. (Did anyone really think I would??) Instead, I found a can of chickpeas in my pantry and decided to make do. (See, I am learning to adapt!) I peeled and diced the onion and carrots, then added them to the hot olive oil and sauted them for 15 minutes (stirring occasionally). Meanwhile, I chopped up the garlic and thyme. (I thought we had a spice jar of bay leafs, but I couldn't find it so I had to press on without it.) Next up was the chopping of the green beans, zucchini, tomatoes and chard. When the carrots and onions were softened, I tossed in the garlic, thyme, and salt and let that cook for 5 minutes longer. Next step was adding the water. Once it started to boil, (about 15 minutes-- time to chop up the last tomato), I added green beans and let it simmer another 5 minutes. Now, the zucchini, tomatoes, and chard were added. I mixed that all together and let it cook for 15 minutes more. Everything smelled AMAZING. Finally, I added the entire can of chikpeas-- I just dumped the entire can in (without draining) and let it cook for a final 5 minutes. My soup wasn't too thick-- in fact it was just right. I grated some Parmesan cheese and enjoyed my delicious dinner.

Momma's Veggie Soup

0 comments

I've always loved my Momma's homemade veggie soup-- especially when I'm feeling under the weather. It is the ultimate comfort. I followed the recipe almost exactly, except I didn't soak the beans. (Did anyone really think I would??) Instead, I found a can of chickpeas in my pantry and decided to make do. (See, I am learning to adapt!) I peeled and diced the onion and carrots, then added them to the hot olive oil and sauted them for 15 minutes (stirring occasionally). Meanwhile, I chopped up the garlic and thyme. (I thought we had a spice jar of bay leafs, but I couldn't find it so I had to press on without it.) Next up was the chopping of the green beans, zucchini, tomatoes and chard. When the carrots and onions were softened, I tossed in the garlic, thyme, and salt and let that cook for 5 minutes longer. Next step was adding the water. Once it started to boil, (about 15 minutes-- time to chop up the last tomato), I added green beans and let it simmer another 5 minutes. Now, the zucchini, tomatoes, and chard were added. I mixed that all together and let it cook for 15 minutes more. Everything smelled AMAZING. Finally, I added the entire can of chikpeas-- I just dumped the entire can in (without draining) and let it cook for a final 5 minutes. My soup wasn't too thick-- in fact it was just right. I grated some Parmesan cheese and enjoyed my delicious dinner.

I reheated this soup last night, after coming home from a long day at work and my first piano lesson (another New Year’s resolution!), and immediately felt better. This recipe is a keeper! I know I will make this soup when I have a family of my own, and hopefully it will bring my kids the same comfort it brings me.

0 comments
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy:

Philly.com comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by Philly.com staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
 
comments powered by Disqus
About this blog

The mission. To teach schoolchildren to cook healthy, easy meals on a budget.

The reach. Volunteers are teaching 20 classes in Philadelphia and Camden, with intent to expand.

The partner. Vetri Foundation shares the goal of encouraging healthy eating for children.

To support. Send donations to Vetri Foundation for Children, 1113 Admiral Peary Way, Quarters N, Philadelphia 19112; note "My Daughter's Kitchen" or go to vetrifoundation.org.

To participate. Submit recipes to be considered: Simple, 500-calorie, nutritious meals, prepared in less than an hour, for $20 or less for six servings. Send recipes to Food@philly.com.

Reach My Daughter's at food@philly.com.

My Daughter's Kitchen
Latest Videos:
Also on Philly.com
letter icon Newsletter