Southern Veggie Soup | La Soupe De Légumes

Ingredients | Les Ingrédients

7 minced garlic cloves

Two chopped celery stalks

Three chopped and peeled carrots 

One chopped yellow onion 

3 ounces tomato paste (Or 14 ounces of canned diced tomatoes)

One dice, red bell pepper 

3 tablespoons olive oil

2 teaspoons salt, 

1 teaspoon black pepper

1 tablespoon chopped fresh thyme 

1/4 cup chopped fresh parsley

1 pound or 450 g dice Yukon gold potatoes 

260 g frozen green beans or 2 cups of fresh chopped green beans

214 g of frozen corn or one and a half cups of fresh corn

200 g or one and a half cups of frozen green peas

6 cups vegetable broth or 1440 mL

Three Bay Leaves

Les étapes| The Steps

Step 1: Chop all ingredients that require chopping. This creates a smooth journey from beginning to end. 

Step 2: Add 3 tablespoons of oil to the pot. Start on high, then medium, until the oil is hot but not smoking. Once the oil is hot, reduce the heat to medium and add the onions. Cook roughly 8 to 10 minutes until slightly browned.

Step 3: If the potatoes haven’t been peeled and chopped into bite-sized pieces, this would be a beautiful time to do so. A light peel or whole peel for textured eaters.  If the potatoes are already prepared, once the onions begin to brown, add the chopped carrots, celery, and garlic. Providing an occasional stir to prevent burning for roughly 4 to 6 minutes.

Step 4: Add 85 g (3 ounces) of tomato paste or 14 ounces of canned diced tomatoes. For a traditional, classic vegetable soup, the tomatoes would be the ingredient to go with, which you would cook down for 8 to 10 minutes.  If tomatoes carry too much sugar or are a health restriction, use half a can of tomato paste with 1 tablespoon of thyme. And mix for two minutes.

Step 5: After 8 to 10 minutes, if you’re using tomatoes or 2 to 3 minutes if you are using just tomato paste, add 6 cups of vegetable stock or 1040 mL, 1 pound of bite-sized chopped potatoes, green beans, one and a half cups or 214 g of frozen corn, and three Bay leaves. Give a gentle mix.

Step 6: Add the spices: 2 teaspoons salt, 1 teaspoon black pepper. Bring the soup to a boil. Once it is out of the boil, reduce the heat to medium-low or low, depending on the cooktop, partially cover, and allow to cook for roughly 15 to 30 minutes, depending on the cooktop and the thickness of the potatoes. Check the potatoes every 10 increments until they are tender.

Step 7: Once the potatoes are nearly fork-tender, add 1.5 cups of frozen peas (220 g) to preserve flavor and color, the red bell pepper, and, lastly, the parsley. Once the potatoes are fork-tender, remove from the heat, remove the bay leaves from the dish, and enjoy with Mama Ann's cornbread.