It’s that time of year – and while it’s still quite warm during the day out here – the evenings are getting brisk. The night air cues my brain that it’s time to start making big vats of homemade soup.
One of my favorites to make is a very thick vegetable soup. You may even think it’s more like a stew. What ever you call it – make it. Eat it with a crisp salad and some good crusty bread.
20 ounce can of tomato puree
2 cups of filtered water
2-3 big soup bones (beef)
large yellow onion – chopped
bell pepper – chopped
string beans cut in bite size pieces
1/2 cup corn
1/2 cup of black beans (only black beans)
1/2 cup of peas
(you can use frozen mixed veggies if you like, but fresh is better)
optional: potatoes/lima beans
cup of beef broth
1 tbs olive oil
1 clove of garlic minced
1 chopped tomato
salt/pepper to taste
1-2 tsp cayene pepper
1 tbs worshechire sauce
1 tbs oregano
In a separate pot, put the soup bones in just enough water to cover, bring to a boil and then reduce to a simmer. Cook for approximately 1 hour. Save liquid and give the bones to the dog.
In a stock pot add the olive oil and heat, saute onions, garlic and bell pepper until soft. Add beef broth, tomato puree and liquid from the soup bones (note, there may be some meat that has come off the bones in cooking, add that if you like it, if not, give it to the dog) and the spices. Stir over medium heat until well blended. Add the veggies bring to just under a boil and then turn down heat so soup can simmer. Leave it on the back burner for about two hours. Check every 30 minutes or so to add water if needed and to adjust spices. I like to cook it this long so the flavors really marry and you have a good flavorful soup, though you can cut the cooking time down to an hour and fifteen minutes if you prefer the veggies more el dente.
After two hours turn off the heat, stir, adjust spices again. Let sit for about 20 minutes. Make your salad and slice up your bread and then eat. If you feel really decadent, you can top it with some grated cheddar cheese.