CSA Summer Vegetable Soup
This soup recipe, by my mom, Liz, should be treated as a general approach to whatever you've got in the crisper. The cooked veggies can be fished out of the broth for self-feeding babies.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 spring or yellow onions, chopped
- 1 cup chopped carrots
- 2 celery stalks, chopped (leaves reserved)
- 1/2 green cabbage, sliced
- 1 1/2 cups peeled, chopped turnip
- 2 medium tomatoes, chopped (or use 1/2 cup canned)
- 2 cups chicken or vegetable broth
- 4 - 6 cups water
- 2 cups wax or green beans, trimmed and cut into 1-inch lengths
- 1 medium potato, peeled and chopped
- 1 medium zucchini, chopped
- 1 cup shelled or frozen peas
- Small handful celery leaves, chopped
- 1 bay leaf
- Salt and pepper
- Cooked whole wheat macaroni, for serving (optional)
- Grated parmesan cheese, for serving
1. In a large soup pot, melt the butter in the olive oil over medium heat. Add the onion, carrot and celery and saute until the onion is translucent, about 8 minutes.
2. Add the cabbage and turnip and continue sauteing until the onion begins to soften.
3. Stir in the tomatoes, cover and cook, stirring occasionally, until the cabbage wilts, about 6 minutes. Pour in the broth and enough of the water to cover the vegetables. Bring to a boil and simmer, partially covered, until the carrots are just tender, about 10 minutes.
4. Add the wax beans, potato, zucchini, peas, celery leaves, bay leaf and salt and pepper to taste. Continue to simmer, partially covered, until the vegetables are all completely tender. Serve with pasta if desired, and pass parmesan at the table.