Snow Storm Soup

As a child, we always begged our mom to buy canned soup.  It seemed so appealing, and those cherubic twins (who advertised the soup) were just too darling.  But, our grandmother was always busy making homemade soup, and most of the time, she added pastina, which were little, teeny-weeny pasta stars.  The pasta stars would change the texture of the soup, and also gave it a delicious flavor.

But, pastina isn’t plant-strong, and I totally love the texture it added.  With the impending snow storm that was my reality a few days ago, it was time to clean out the vegetable bin and make a hearty and delicious plant-strong soup. I was hoping that the soup would sustain me during the blizzard, and after shoveling snow.

This is one of those recipes whose ingredients are really “use what you have.”  I find that a dry saute of the vegetables adds a rich flavor to the soup base.  You just need to pay attention, and keep and eye on the veggies as they gently brown.

This is a quick and easy recipe, easy to follow, easy to make, and delicious to eat.

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Snow Storm Soup

Ingredients

1 onion, finely diced

6-8 whole garlic cloves (no need to mince)

2 carrots, halved and sliced

4 ribs of celery, sliced thin

1 zucchini, quartered and sliced

2 cups of sliced mushrooms (fresh or frozen)

2 quarts of liquid (I like to use a container of low-sodium veggie broth and a quart of water)

1 can of low-sodium fire-roasted, diced tomatoes

2 cups of cooked beans (your favorite)

1 tablespoon of freshly grated Turmeric (or a teaspoon of dry)

3 tablespoons of nutritional yeast (or more)

1 cup of uncooked steel cut oats

2 tablespoons of hot sauce

2 cups of fresh, chopped kale, chard, or spinach.

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Directions

Over a medium heat, saute onions, celery and carrots, stirring frequently.  As they begin to brown, add whole garlic cloves, and continue to stir.  Once the vegetables are translucent, add mushrooms and zucchini, then turn off the heat.

In a soup pot, add liquid (broth and water), canned tomatoes, hot sauce, and steel cut oats.  Bring to a boil, then, simmer for about 20 minutes, or until the oats are cooked.

Once the oats have cooked, add vegetables and turmeric to the cooked oats.  Simmer for about ten minutes.  Add beans and greens.  Add nutritional yeast. Stir well.

The garlic will be thoroughly cooked, and if you want, you can mash the cooked cloves into the soup.

And, BOOM, soup is on!

Serving Note:  Place fresh greens in the bottom of a serving bowl, cover with piping hot soup, then garnish with more greens.  Serve with a delicious salad, and you are golden, and plant-strong.

As long as you have an onion in your house, you can pretty much make any flavorful soup.  Having a mire poix on hand is always great, but, even if you don’t have celery or carrots, finely minced kale ribs can also be the perfect blend with carrots and onions.

This soup is so good that you can even eat it for breakfast!

And, the steel cut oats give me the same feeling as though my Nonna had made this delicious soup for me.

While people were running to the store for “blizzard food,” I was content making a bountiful and delicious soup for me and my family to enjoy!

#plantstronginthesnow

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