Vegetarian Veggie Soup
My Mom would make Vegetable Beef Soup for our family at the end of a week when she had enough leftover vegetables to get the soup started as she would say. She shared that these veggies were perfectly seasoned to make for a great base. All she would have to do then was add in more fresh vegetables and canned tomatoes. To make it a hearty meal for my growing brothers, she added stew meat and beef stock.
When Mom would come visit us over a long weekend, she always made us her vegetable soup or chili. As Mom got older and more timid to drive I would head to Frankfort Kentucky, the charming town I grew up in to pick her up.
A trip to the grocery store was always in order before heading to my house. Always wanting to serve others, she made sure that she had all the ingredients she needed so that when she left we had a refrigerator filled with her cooking. I sure miss her but remember her fondly through her recipes.
INGREDIENTS
2 tablespoons olive oil
1 large sweet onion, chopped
2 garlic cloves, minced
8 carrots, sliced thin on the bias
3 stalks celery, sliced thin on the bis
1 teaspoon fresh course ground pepper
1 tablespoon Kosher Salt
2-15.5 ounce white cannellini beans, drained
2-28 ounce cans diced tomatoes
2-zucchini, cut in to chunks
1- 14 ounce package frozen edamame
1 cup barley
1 pound kale, chopped
2 cups water
2 pieces of parmesan rind
1 tablespoon Herbs de Provence
DIRECTION
In a large Dutch oven heat olive oil over medium heat, add in onion, garlic, carrots, celery, Kosher salt and pepper. Sauté until onions are translucent.
Add in remaining ingredients, simmer for at least an hour, season to taste
Add a slice of Sweet Cornbread, toast it for an added treat.
