Once again, North Alabama is under a rare Winter Storm Warning. I didn't want to risk driving home on icy streets, so I left work early and had the afternoon to cook a HUGE pot of vegetable soup.
What as so special about this pot of soup is I bought nothing at the grocery store to make it. Everything that went into the soup pot came from the freezer, pantry and refrigerator. Hence, the name of the recipe....A Little Bit of Everything.
Once again, the containers of vegetable stock in the freezer were the perfect base for this pot of soup. Feel free to use canned where I have referenced frozen or vice versa. The important thing is to learn how to keep a well stocked pantry and freezer. This recipe makes a LOT. Halve the ingredients, or while you cooking, make enough to freeze for another meal later.
12 cups vegetable stock
4 cups crushed tomatoes
2 medium onions, chopped
2 medium carrots, peeled, chopped
1 parsnip, peeled, chopped
1 small turnip, chopped
2 T. chopped garlic
1 can red kidney beans, rinsed and drained
1 can speckled butter beans, rinsed and drained
1/2 small head of cabbage, shredded
2 cups frozen corn kernels
2 cups frozen green beans
1/2 cup dried lentils
1/2 T. dried thyme
2 bay leaves
3 medium potatoes, peeled and chopped
6 oz. can tomato paste
1/2 cup orzo pasta
salt and pepper to taste
In a LARGE Dutch oven, over medium heat, add the ingredients in order given except for the pasta. Let the soup come to a gentle boil and reduce to simmer.
Partially cover and let soup simmer until vegetables are tender. About 10 minutes before serving add the orzo and let cook until pasta is cooked.
Try a spoonful and add salt and pepper to taste. Remove bay leaves before serving.