Momma's Veggie Soup

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Photo by Nicko Margolies

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.

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