Tuesday, November 17, 2015

"Homemade Vegetable Stock" & “Fall Vegetable Soup” For "Soupy Tuesday!"

“Soup is a lot like a family, each ingredient enhances the others; each batch has its own characteristics and it needs time to simmer to reach full flavor”
By Marge Kennedy  
Welcome to “Soupy Tuesday.” For those of you that are new…For the next few months I will be sharing a recipe for a delicious easy soup. As the days get cooler and eventually colder, everyone enjoys a hot bowl of soup. If you would like to see a special recipe for soup or have one that you want to share just email me at (angellite13 [at] optimum [dot] net) or post something in the comments below. I will be happy to give you a shout out. Hope this keeps you warm and cozy for the next few months…

Last Tuesday I shared my recipe for “Homemade Beef Stock,” today I am sharing with you a “Homemade Vegetable Stock.” Plus I have a warm and delicious soup called “Fall Vegetable Soup” that is simple and you can freeze leftovers for another day. That is if there are any leftovers! I hope that you enjoy these soups and if you print them out you can keep them in your recipe binder for other great dishes you may want to create…Any type of  stock (more of a broth) is the foundation or a building block necessary for fine cooking or domestic home cooking.


Vegetable Stock

Homemade Vegetable Stock

Ingredients:
2 medium yellow onions, sliced
3 medium carrots, peeled and sliced
2 stalks celery, sliced
3 cloves garlic, halved
1 medium Yukon Gold potato, peeled & cut into 1” chunks
2 leeks cleaned and cut
1 bay leaf
2 teaspoons whole black peppercorns
4 sprigs fresh parsley
3 sprigs of fresh thyme
Pinch of cinnamon
Salt to taste

Directions:
Place all ingredients and 1 gallon water in a large pot. Bring to a boil over high heat. Reduce to a simmer and cook 2 hours. If you need more water add. Then strain and discard solids. Make sure you take out the bay leaf. Strain once more through a fine mesh sieve. Cool and refrigerate for up to 3 days. Stir before using if broth separates.




Fall Vegetable Soup

Hearty beans, leafy greens and brightly colored vegetables are all combined in this satisfying soup, which makes a warming dinner on a fall evening. Leftover pasta makes a great addition too. Do make enough for leftovers, as the flavor deepens each time this soup is reheated.

Prep Time: 20 minutes  Cook Time: 45 minutes  Servings: 4 to 6



"Fall Vegetable Soup"
Ingredients:
1 Tbs. olive oil
1 large onion, finely chopped
1 red bell pepper, seeded & chopped
1 Tbs minced fresh rosemary
1/4 tsp red pepper flakes (more or less)
2 lb butternut squash, peeled, seeded & cut into 3/4-inch pieces
Salt & freshly ground pepper, to taste
4 cups vegetable stock, plus more as needed
1 can 15 oz. Cannellini beans, rinsed & drained
1 bunch Swiss chard, tough stems removed, leaves coarsely chopped



Directions:
In a large saucepan over medium heat, warm the oil. Add the onion, bell pepper, rosemary and red pepper flakes. Sauté until the onion and bell pepper are tender, about 12 minutes. Add the squash, season with salt and pepper and cook, stirring frequently, until the squash starts to soften, about 2 minutes. Add the stock and the beans. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the squash is tender, about 25 minutes. Add the chard and simmer until wilted, about 3 minutes. Thin with more stock if desired. Taste and adjust the seasoning, ladle into warmed bowls and serve.

Till Next Time………………………………...

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12 comments:

  1. Mmm... your chunky soup is so inviting! I love the colours. Even winter dishes can look good, can't they?
    Love vegetable stock, even healthier than the meat version, so good for any time of the day really.. with pastina too (I love it!) or tortellini..yum.
    Have a nice day!

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    1. Dear Alida,
      Thank you dear friend. Yes, the colors are wonderful and the aroma is incredible! I have made vegetable stock more than beef, or even chicken. My mom used to put Pastina or tortelini, even rice or ravioli..Such an array of tasty foods can be added to this veggie stock.So happy that you love this...we all have our own way of making stock, but in the end it all comes down to the flavors.Thanks for stopping over...Have a delicious day! Ciao!!
      Dottie :)

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  2. That's a great veggie soup Dottie and I like that it has Cannellini beans in it along with Swiss chard. It's a hearty soup that is on the healthy side. Stock is a great thing to have on hand and this recipe sounds like it would be a delicious base for other dishes. Thanks for sharing and have a great week!

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    1. Dear Pam,
      Thanks for your comment...I agree with you Pam, this soup is so yummy, but with the beans and the swiss chard it is the bomb as they say. It just kicks it up a few notches. I love to have stock on hand as well it comes in handy for anything, especially when you are not feeling well, it goes down nicely in a cup. Thanks again for your mentioning me on your blog post...have a great and delicious rest of the week.
      Dottie :).

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  3. Dear Dottie, great minds think alike! I made a soup similar to this tonight for dinner, only I added sausage to mine. Such a comforting and delicious bowl. xoxo, Catherine

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    1. Dear Catherine,
      Thanks for your comment...I always say that you and I have similar thoughts...The sausage sounds yummy too. So glad that you liked this post...I do hope that you have a blessed and beautiful rest of the week..
      Dottie :)

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  4. I love vegetable soups! And usually include pasta in mine. Sometimes beans. Plus your veggie stock looks terrific! I sometimes add mushrooms to mine -- gives it a nice, rich flavor. Good post -- thanks!

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    1. Hi John,
      Thank you for visiting...I agree with you that pasta and beans go very nicely with this soup. But I like your idea of adding the mushrooms. Have to try that one next time. I am sure the flavor would be yummy! Thanks for your comment....On my way to visit you now...Have a great night or day!
      Dottie :)

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  5. Dear Dottie, I just posted a new giveaway and thought you might like to enter it. I am letting you know since it will only last for five days. You may enter as often as you like also.
    Have a good evening my dear and be well. xoxo Catherine

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    1. Dear Catherine,
      Thank you for the info..It has been like crazy here lately...I will go over to your page now...You are so kind to let me know about this...I know I have not been able to see your posts everyday...I have been so busy...You have a great night too dear friend...
      Dottie :)

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  6. Good morning dear Dottie ,
    I'm trying to catch up , been so hectic and busy here . The soup looks terrific , I know it tastes delicious , I make a similar soup , I also use beans, pasta , corn and diced tomatoes . using different ingredients give it a different taste .
    I will make the beef stock , always need stock for cooking , I make a couple of gallons , freeze it in containers so there's always some on hand . Great post as always . Thanks for sharing , have a safe weekend ... Nee :)

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    1. Good afternoon Nee,
      I totally understand, as I am behind as well.Thanks for commenting. Yes this soup is fabulous and you can add so many other ingredients that it will make it another flavor. But there is nothing like a good soup to calm your mind and soul. I do that as well always keep stock on hand...I hope that you have a great rest of the day dear friend...you be safe too! This world is going crazy!
      Hugs Dottie :)

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