Monthly Archives: November 2011

As the weather gets colder I can’t help but want to make soup. In my household there are two thoughts when it comes to soup, @MathieuLLF prefers the puree method and I enjoy seeing what I’m about to eat with vegetables and broth. To satisfy both I made two versions of the same soup.

Here’s how I did it!

Ingredients:
- 2 tbsp canola oil
- 1 cup of diced onion
- 1.5 cups of celery- 2 tbsp minced garlic
- 1 cup of carrots
- 1 cup of broccoli
- 3 cups of diced potato
- 1 can of pinto beans
- 2 cups of frozen vegetables on hand
- 1 tbsp salt
- 1 tbsp bouillon powder
- 1/2 tbsp black pepper
- 1/2 tbsp thyme
- 1/2 tbsp coriander
- 1/2 tbsp Italian seasoning
- 4 cups of water + 3 cups of water

Instructions:
First, turn on the stove to a medium heat and add the oil to the pot, I used a dutch oven style pot, but you can use what you like. Then add the onions, celery and garlic, stir and quickly add 1 cup of water so the vegetables don’t burn. I added the spices in then when the water evaporated, I added the rest of the vegetables and then another 3 cups of water. I kept the pot going on medium heat for about 45 minutes and it was slowly simmering away. During the boiling process I added about 3 cups of water.

Here’s where your soup can go two ways. 1) Puree or 2) Broth with vegetables.