I have to get ready to go teach for the American Red Cross here in just a little bit, but I wanted to make this post so that not too many days go by and I lose the vividness of the memory of that wonderful feeling we had around our dinner table on Saturday afternoon.
Our good friend, Karen, had come out for her massage and had asked if it was okay if she brought a friend, who would sit in our living room while she waited for her. They were going to go out to a little town west of us when her massage was done. I love to meet new people, so I eagerly agreed.
It was a great pleasure to make the acquaintance of Marie, Karen’s friend, and now ours. We had a great chat about food, of course, and she spent some time looking at my favorite cookbook, “Passionate Vegetarian” by Crescent Dragonwagon. I just absolutely love that book, and if you are looking to do some different things from all kinds of cultures, buy this book. There is a link to it on the left under “We Recommend”.
Before they arrived, I was trying to figure out what I was going to make for dinner for Ken and I, and had decided that I was going to take the vegetables out of my refrigerator and use them before I ended up putting them in the compost pile! Good idea, right?
I began to put everything together and realized I had a bunch of green vegetables and some red-skinned new potatoes and some “pink” beans. I started thinking about this month’s “No Crouton’s Required” from Holler over at “Tinned Tomatoes”. This month they are asking you to make a vegetarian soup or salad showcasing a favorite herb or experimenting with one you haven’t used before. I took a trip over to my huge spice rack and found “savory”. I’ve never used savory before, so I thought it might work. I asked Ken to do a search for savory and what it was used for. One thing he found was that it is used to flavor soups and “green” vegetables! How convenient since I was making a soup out of green vegetables! YEAH! So this is also my entry to the “No Crouton’s Required” contest this month.
Savory is kind of woody in appearance, but not so much in taste. I didn’t really use much oil in this recipe, however, the broth that developed was so intensely rich and flavorful. I have a feeling it was from the savory.
Here are the pictures:
Here is the recipe:
2 Tablespoons olive oil
1 medium onion, chopped
6 small red skinned potatoes, scrubbed and quartered
1 medium leek, use white part and tender part of green, sliced in circles
1 medium zucchini, sliced into approximately 1/2″ thick rounds, then halved
1 green pepper, chopped
1 cubanelle pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 stalks celery, chopped
1 15 ounce can pink beans, drained
2 15 ounce cans low-sodium veggie broth (or use “Better Than Bouillion” with pure water)
1 1/2 teaspoons dried savory
Salt and Pepper to taste
Put olive oil into soup pot and bring to heat. Add all the vegetables and stir to coat with olive oil. Let cook, while stirring, for about 5 minutes. Reduce the heat to medium if your veggies begin to stick to the pot. Add savory, salt and pepper. Stir to coat veggies. Add beans and then add veggie broth.
Bring to a boil, then reduce heat, cover and let simmer until veggies are tender. I probably let my soup simmer for about an hour, then I turned the heat off for another hour and let it set on the stove, then reheated it.
I served this dish with sweet, vegan cornbread (using white cornmeal), and a small, simple salad of romaine lettuce with carrots and raisins. We used blood orange vinegar and black fig vinegar for the salad. I called it a “Peasant Soup Pot” because I love those peasant type of foods that you serve with cornbread or crusty breads. It reminds me of when Ken and I were young marrieds and we used to go to this place called JoJo’s and have their peasant lunch which was French Onion Soup, sliced apples and cheese and crusty bread. We absolutely loved this meal!
I invited Karen and Marie to stay and eat with us after Karen’s massage and they did.
When Ken took his first bite, his head popped up and it scared me. My first thought was, oh my gosh, is it not good and here I am feeding it to our friends? He said to me, “Jackie, this is absolutely the best soup I have ever tasted!” YES! It was really good. I enjoyed it very much as did our guests. But I think what I loved more than anything, was the happy feelings going around my supper table. Good friends, good food…..it reminded me why I love to cook and have people over.
This year has been kind of tough, but I’m hoping the worst is behind me and I am moving forward and going to be cooking more again.
Try this soup. I know, soups are mostly left for fall and winter, but this soup was a delicious supper with the salad and cornbread and a nice glass of iced tea. So enjoyable.
Thank you to Karen and Marie for helping to make this dinner memorable.
UPDATE: I made this soup again and used a few different kinds of vegetables in it and it was still delicious, just a little different. Don’t be afraid to experiment with different vegetables with this recipe, and do be brave enough to use savory!
Happy, Healthy Eating,