The Recipe Exchange
Rainy Days Are Soup Days!
With the first rain of the season here in the Los Angeles area, my mind is wandering through all the yummy soup recipes my little gray cells have stored up over the years - and I'm getting hungry!
As I walk through my neighborhood, tantalizing aromas are wafting over the damp breeze, and it's easy to imagine that some of those delicious smells are coming from nice, full pots of savory soups....ahhhh. Soup, simple and nourishing, warms the heart as well as the tummy.
Oddly enough, I didn't grow up eating soup (I don't even count the canned varieties...we ate plenty of that). Somewhere along the line, however, I came to absolutely treasure a good bowl of soup, and to deeply respect any cook who creates such a humble masterpiece. In fact, one of my fondest held food convictions is that if a local restaurant has good soup, the rest of the menu will probably be pretty good as well.
So, it's with some very happy soup musings that I share the recipe for
Pam's Favorite Soup! Named after my sister Pam, plus the fact that I make her a BIG pot it each and every Monday, this soup is healthy, filling and very nourishing. I hope you enjoy it too.
1 Large onion, finely diced
1/4 Cup good quality olive oil
4 Stalks celery, diced
4 Carrots, diced
1 Bell pepper, diced
1 Quart of low sodium veggie broth
1 Quart water
1 Teaspoon powdered garlic
1/2 Teaspoon black pepper
Salt to taste (start with 1 teaspoon)
1 28 ounce can of diced tomatoes
1 6 ounce can of tomato paste
1 Can black beans
1 Can garbanzo beans
1 Teaspoon ground cumin
1/4 Teaspoon thyme
1/4 Teaspoon sage
1 Teaspoon dried oregano
2 Large bay leaves (remove after cooking)
1/4 Teaspoon dried basil
8 Ounces fresh spinach, washed
2 Cups frozen veggies, your choice
1/4 Cup pasta
Saute the onion in the olive oil until it becomes clear, then add the celery, carrots and bell pepper and cook for about 5 minutes. Add everything else except the frozen veggies and pasta. Cover and cook over a low flame for 60 minutes. Add the frozen veggies and pasta, cook for 3 more minutes. Serve piping hot with your favorite crusty bread!