Monday, September 14, 2009

Gotta Eat This! Yummy Yellow Vegetable Soup

I stumbled across this recipe last fall and it became an instant hit!  People in my family are already asking if it's cool enough outside for some of that yummy yellow vegetable soup!  Yellow because I have a huge jar of turmeric and if I can find a recipe that will gladly welcome the flavor I add it!  Plus, the benefits of turmeric far outweigh the "different" yellow color it adds to the dish. I think of it as a true fall soup.  For a list of the twenty awesome benefits of turmeric check this link:  But, my favorites are that it has potent anti-inflammatory properties, natural painkiller, and help boost depression. No wonder this has been used for hundreds of centuries in India and Asia.  All that makes me feel even better about serving this dish knowing everyone will feel so satisfied with a full belly of body boosting yellow vegetable soup! This recipe needs to jump right into your cookbook! Secret tip: make a little extra and keep it in a freezer proof jar/bag.  Then, thaw and mix this with some chicken, cheddar, and cream as your base for an awesome chicken pot pie!!! 

Yummy Yellow Vegetable Soup:
4 tbsp good olive oil
2 cups chopped leeks, white part only (about 3-4)
4-5 cloves finely minced garlic 
kosher salt
2 cups carrots, peeled and chopped into rounds (about 2-3 large)
2 cups fresh celery, cleaned and diced
2 cups golden potatoes, cleaned and diced (don't bother pealing or use peeled russets)
2 cups fresh garden peas OR 1 16 oz bag of frozen organic peas, thawed and drained
2 quarts chicken or vegetable broth, good quality or homemade!
4 cups peeled, seeded, and chopped tomatoes OR 1 32 oz can of whole peeled tomatoes, crush with hand (good quality)
2 ears of fresh corn, kernels removed OR 1 16 oz bag of frozen organic sweet corn, thawed and drained
1 16 oz can navy beans, good quality, rinsed and drained
ground pepper to taste
1/4 cup packed, chopped fresh Italian parsley (make sure it smells good and save some for garnish)
1 to 2 tsp freshly squeezed lemon juice
2-3 tbsp ground turmeric, make sure it's fresh
2-3 tsp of each dried thyme, basil, and oregano 
1 good quality hard cheese rind optional (I save my parm reggiano and Gouda cheese rinds and drop into soups and sauces just make sure you peel all wax off before dropping in or make sure you pull out before serving!!!!) 
shaved good quality Parmesan Reggiano for garnish 
optional: add swiss chard, quinoa, other beans

Heat the olive oil in a large, heavy bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, celery, and a pinch of salt and sweat until they begin to soften, about 7 to 8 minutes.  Add the carrots, potatoes and cook 4 to 5 more minutes.  Stir occasionally.  Add the stock, increase heat to high, and bring to a simmer.  Once simmering, add the tomatoes, corn, peas, beans, turmeric, pepper, thyme, basil, oregano, and cheese rind (don't add more salt at this point it will make the beans tough!).  Stir and reduce the heat to low, cover and cook for 25 to 30 minutes.  Remove from heat add fresh parsley, lemon juice, salt and pepper to taste.  Let sit for 5 minutes.  When serving garnish with fresh parsley, shaved cheese, drizzle with olive oil, pepper, and serve with fresh crusty bread or day old bread rubbed with a garlic clove, drizzled with olive oil and baked till crispy. YUM YUM!! Freeze the leftovers in a doubled freezer bag or freeze proof jar. And the love doesn't stop there...

Leftover Easy but Yummy Chicken Pot Pie:
Thaw frozen bag of Yellow Vegetable Soup all day
1 large or 2 medium grilled/sauteed chicken breasts, diced
1/2 c medium cheddar, cubed
1/4 c heavy whipping cream, warmed in pan with 1 tsp butter
homemade pie crust OR 1 package of pie crusts
salt and pepper

Preheat oven to 400 degrees.  Grease pie dish and line with pie crust, prick and cook for 10 minutes. While cooking, saute chicken breasts. Let pie crust cool for a 5 minutes. Cube chicken when done.  Warm cream and butter in pan.  Add soup to cream mixture to warm.  Add cheese cubes and chicken to soup till blended.  Season with salt and pepper to taste.  Pour into pie shell and top with pie crust.  Make sure to add slits or a design on top. Bake at 400 for 40-50 minutes on a cookie sheet for dripping.  Serve with crusty bread or rolls.  Ummm boy!

1 comment:

  1. This looks awesome!! I'm always on the hunt for good fall soups. Thanks for the post, I'll let you know how it goes over after I try it on my fam!