Wife Life: Southern Vegetable Soup recipe

While you’re planning your Thanksgiving menu, don’t forget to think about the weekend! You don’t want to be fighting the shopping crowd at the drive through, and the leftovers always go quicker than you think. During my cleanse at the start of the month, soup was my dinner for the day. I hate soup normally because it’s not hearty enough. Especially vegetable soup–the canned version tastes like baby food! So I had to adapt this to be hearty and satisfying. It’s perfect as is for the day after Thanksgiving when you’re emerging from a turkey coma and want something a bit lighter. I plan to make this ahead of time so I have a few quick and easy meals ready for after Turkey Day.

Roll that beautiful bean footage! Actually, the soup does not photograph well but it’s delish.

SOUTHERN VEGETABLE SOUP
Makes 6-8 generous servings

Ingredients:
1/2 lb fresh green beans
1/2 lb okra
4 cloves garlic
1 bunch collard greens
1 bunch scallions
28-oz can diced tomatoes, low sodium
32 oz chicken stock 
1 tbsp olive oil or vegetable oil
Pepper
Italian seasoning

Note:  Frozen veggies will do if you don’t have fresh, but I encourage you to buy fresh if you can. If you have leftovers, the fresh veggies won’t get mushy as quickly. 

INSTRUCTIONS

1. Wash and chop all your veggies, as small as you want. I like larger pieces so I have something to chew. The collard greens will be a bit unwieldy, just make sure you run the water over both sides of each leaf (perfect time to use the hose attachment on your sink) and wipe down the leaves to dry them. This will take care of any dirt that is hiding in the nooks and crannies. If you like, you can save all the spare veggie bits to make vegetable stock (I’ve never done this but I saw this tip on Facebook).

2. Heat up a tablespoon of your preferred oil and toss in the minced garlic and scallion whites. This will caramelize them a bit and give the broth a richer, more roasty flavor.

3. Once the garlic and scallions are fragrant, add in chicken stock, tomatoes, and all your chopped vegetables. Season with a generous amount of pepper and Italian seasoning. I use Italian because it’s a nice mix of several herbs like parsley, rosemary and thyme so I don’t have to buy individuals of those.  With the chicken stock, you really don’t need any salt.

4. Bring to a boil, then cover and simmer for 30-45 minutes.

5. Serve and enjoy!

VARIATIONS

This is just a base but you can make any soup with a combination of chicken, beef or veggie stock and your favorite vegetables. You can add shrimp and link sausage to this one for a sort of jambalaya stew. You could do a crab boil soup. You could sub out the okra for zucchini and add some meatballs for an Italian stew. The possibilities are endless!

 

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