I love soup– all kinds of soup; and I’m happy to eat soup in any sort of weather (yes, even in the 105-degree Texas summers). But the best time for soup is on those blustry winter days when all one wants to do is snuggle up in front of a fire. When the temperature dropped to the 20s here in Dallas, I decided it was time to cook up some soup!
The following is my grandmother’s recipe for vegetable soup, and while I know there are countless vegetable soup recipes out there, I love my grandma’s version best due to one special ingredient– parsnips.
-2 large cans diced tomatoes
-2 large onions
-olive oil or broth (optional; we usually just throw everything into the pot together and don’t worry about sauteeing any ingredients beforehand)
-4 cups vegetable broth
-2c. carrots, cut
-2-3 medium parsnips, cut
-1 package fresh spinach (or a few handfuls)
-a few stalks celery, cut
-salt and pepper, to taste
Some nice additions: a grain (such as noodles or barley or rice)/ beans/ lentils/ garlic or garlic powder (because garlic makes everything better… except for maybe chocolate cake)
In a large pot, sauté the onions in some olive oil, broth, or water until onion is translucent. (Or, if you’re lazy like me, just put all the ingredients, minus the spinach and parsley, in a pot.)
Add all the other ingredients except for the spinach and parsley, and bring to a boil.
Turn down to medium and cook until vegetables are tender, about 20 minutes.
Add the spinach and simmer for 20-40 more minutes.
Add the parsley.
Eat in your pajamas ;o).
EDIT: This also tastes really yummy if you pulverize it and eat it cold like gazpacho.