As with most things that I attempt, what started out simply, grew and grew and grew....I thought I would make a simple pot of roasted vegetable soup. I would roast a few carrots, some leeks, a potato or three, add those to some homemade vegetable stock. Let that simmer a bit and add a few additional vegetables. Well, I did that. Yes. I did. But then, I saw this vegetable in the freezer, and these vegetables in the crisper drawer and then, a peep into the pantry showed me I had some dried lentils and canned black eyed peas........you see where this is going.
Roasting the root vegetables first, brings out their natural sweetness and adds so much flavor to the soup. If you're pressed for time, you don't have to do that step, but it certainly makes a difference.
As always, add the vegetables you like and have on hand. Portion sizes are based the same way, if you like some more than others, increase their amounts.
It's the first day of Spring, but it's a cool and rainy day here. This pot of delicious soup will certainly hit the spot tonight. Now be honest, don't you feel your cholesterol point dropping just looking at these lovely vegetables?
Here's the list of my vegetables and amounts. Your mileage WILL vary.
2 1/2 quarts vegetable stock
4 medium carrots, sliced
2 leeks, halved lengthwise and thinly sliced (white and some green)
2 medium potatoes, peeled and chopped
1 yellow onion, chopped
2 T. olive oil
Kosher salt and freshly ground black pepper
2 cups green beans
2 cups canned black eyed peas
1 cup frozen green peas
1 cup broccoli florets
1/2 cup dried lentils
4 cups chopped tomatoes with juice
1 can shoepeg corn
1 green bell pepper, chopped
2 ribs celery, halved lengthwise and thinly sliced
2 cups shredded green cabbage
1 cup frozen lima beans
2 medium zucchini, halved lengthwise and sliced
1 - 5 oz. bag baby spinach
1 bay leaf
1 T. Worcestershire sauce (optional)
In a large Dutch oven or soup pot, over medium high heat, add vegetable stock and bring to a gentle simmer.
Preheat oven to 400 degrees. Put the carrots, leeks, potatoes and onion in a large bowl. Drizzle with the olive oil and season with salt and pepper. Spread the vegetables on a rimmed baking sheet and roast for 15 - 20 minutes until the vegetables soften and begin to brown. Remove from oven.
Add those to the vegetable stock and then add the remaining ingredients. If you're using the Worcestershire Sauce add it now. Lower heat to low and cover. Allow to simmer for several hours until vegetables are tender. Taste and add more salt and pepper if needed. Remove bay leaf before serving.