Lenten Vegetable Soup

May 13, 2005

Olive Oil
5 to 7 – Cloves of Garlic
1 – Large Yellow Onion
5 – Stalks of Celery
5 – Carrots
2 Lbs of Russet Potatoes
2 Lbs of Red Boiler Potatoes
8 – Vegetable stock bullion cubes (reconstituted)
Dried Oregano
Dried Basil
2 to 3 – Bay Leaves
Balsamic Vinegar
Soy Sauce
Worcestershire Sauce
Chili Powder
Salt & Pepper
1 to 2 – Cups Hot Water

Begin by heating 2-3 tbsp of olive oil in a large stock pot over medium-high heat. Mince garlic and chop all vegetables into about 1/8 inch pieces. Cut potatoes into 1 X 1 inch chunks. When oil is hot, add onion to pot and sauté until translucent. Add garlic and cook for another minute. When garlic has darkened in color, add celery and carrots. Salt and pepper to taste. Once carrots and celery have softened a bit, add about 6 cups of the vegetable stock and bring to a boil. While waiting for soup to boil, add approx. 1-2 tsp. (or desired taste) of oregano, basil, bay leaves, balsamic vinegar, soy sauce, Worcestershire sauce and chili powder. Once mixture has come to a boil, add potatoes. If necessary, add additional vegetable stock to cover. Reduce heat and simmer. Add 1-2 cups of hot water (this is necessary to counter the loss of water while the soup is simmering, otherwise the soup will become too salty). Let soup simmer for 1-2 hours or until potatoes are tender. Adjust seasoning as necessary to achieve desired taste.

I created this soup for Lent. The reason for the different sauces/vinegar is to create the illusion of meat within a “Friday in Lent” meal. The flavorings can be removed or adjusted to taste. This is also a great “pantry” soup in that you can add almost anything in the crisper or seasoning in the cabinet.

Personal recipe

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Soup, Vegetable Soup, Vegetarian,