Wednesday, March 4, 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

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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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About this blog

Maureen Fitzgerald, Inquirer food editor, has been cooking dinner for 30 years. Her blog started with teaching her daughter, but has been continuing for the past two years with school children, this fall with fifth graders from Russell Byers Charter in Phila. The program continues to expand with 32 volunteers teaching 75 children in 15 classes this fall in Phila and Camden, in partnership with the Vetri Foundation for Children.

Reach My Daughter's at mfitzgerald@phillynews.com.

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