This year, most of our winter here in Utah was pretty mild. We had some really nice weather and then last week it got cold again. When we have cooler weather my thoughts always turn to nice, warm, soothing soup. To be honest, I enjoy eating soup any time of year, but especially the Fall through the Spring. I decided to share this tasty recipe.
The great thing about soup that is mostly vegetables is that you can tailor it to your own taste. Add whichever ones you find to your liking.
small steak, cut into small cubes or thinly sliced in bite size pieces
1/2 onion, chopped
2 celery stalks, chopped
6 oz mushrooms, sliced
water/broth mixture equal to 6 quarts
1 cup chopped carrots
1/2 head of cauliflower, chopped
1/2 zucchini, cut into bite size pieces
4-6 medium potatoes, cut into bite size pieces
1 cup fresh or frozen green beans, cut in 1/2-inch pieces
1 14.5 oz can stewed tomatoes
1/2 cup frozen corn
1/2 box pasta of your choice (we like penne)
sea salt and pepper to taste
Step 1 - Chop all veggies to size.
Step 2 - Use a stock pot larger than 8 quarts. Heat a drizzle of olive oil in the pot over medium heat. Add meat and brown on both sides. Add onions to pot and saute for 3-4 minutes. Add celery and cook 2 minutes longer. Add mushrooms and cook for 3 minutes until soft.
Step 3 - Add your broth/water mixture to the pot. Add carrots, cauliflower, zucchini, green beans and potatoes to the pot. Bring to a boil then reduce heat to simmer for about 20 minutes.
Step 4 - Add all remaining ingredients. Cook over med-high heat according to directions on package of pasta. It should then be ready for you to enjoy!
Tips: If you have leftovers, you may need to add additional liquid since quite a bit gets soaked into the pasta.
This soup makes about 10 bowls. If you have a larger family, increase amounts accordingly.