Whether you are stuck at home because you have the flu or because you do not want to leave the house for fear of turning into a human popsicle, or maybe even you just don't want to because this is the first weekend that you have no plans, no obligations, no parties, well then you are in good company.
Unfortunately for me, I have to leave the house. I have obligations, I am getting over the flu, and I am pretty sure I am going to turn into a popsicle because when -8 is the high for the day, well, it's bound to happen.
But lucky for me I already made the soup, in my fitful sicky, but able to think about and eat food again state. Yes I had the flu, or better yet, the stomach flu. And the stomach flu and food do not mix. Even the thought of food would send me reeling and it was just no good. I seriously thought I would never be able to think or better yet, eat food again without turning straight to the bucket. But I will stop there because you don't need to hear about my misery. Anyway, the death spiral subsided and food was no longer the enemy. I actually wanted (kinda of) to eat again. So food it was to be.
Because it was my first day back to food, I really wanted to take it super easy. (Before I made this soup I actually boiled a carrot until it was mush and ate that just to test my tummy) Nothing heavy, obviously hot and warming, not to spicy. Just soothing and nourishing. And I didn't really want think about it and worry about it and spend much time in the kitchen. Sure I could have bought a can of soup but actually no, canned soup is not for me. And I know the mr would have thrown something together for me but I was determined to be a slightly productive human and do something with my day even if it was minimal. I had to make the soup, I had to do it.
This soup was exactly what I needed and could not have been any easier to make. Chop up some shit, toss it into a pot, and walk away (or nap on the couch) for a little while. It can be done on the stove, in a slow cooker, or if you have a Instapot and want to do that, I should say go for it. And I am not saying this because I was starving, but this was one dang fantastic tasting soup. Right in every way. It's going on my semi permanent soup rotation for the next few months.
No bad after 48 hours of dying and no food. (stupid flu)
The stuff. Carrots, celery, a small rutabaga, and and onion. A red potato, a parsnip, some green been, garlic, canned tomatoes, navy beans, thyme, rosemary, a bay leaf, and salt and pepper.
Note here that all this stuff was already in my house. Say you do not have a rutabaga or a parsnip, it's totally fine. You can add
Here is the hardest part. Chop it all up into little pieces. All of it all mixed together, just get it chopped.
And toss it all into a big pot with he green beans, a handful of dried beans, and the spices.
Add in the can of tomatoes
Then fill the pot with water.
Now stick the pot on the stove and bring to a boil then reduce heat to a little lower the medium and loosely cover with a lid.
A couple hours later, once the beans are cooked and the veggies are tender, you got yourself a big ol' pot of some fantastic home made, easy as can be, vegetable soup.
Chunky, hearty, and easy as can be. And the best part is that I have left overs and we all know that left over soup is the best soup.
Stay warm, don't turn into a popsicle.
Makes a big pot of soup
- 2 carrots
- 3 stalks of elery
- 1 onion
- 1 small rutabage
- 1 red onion
- 1 parsnip
- 2 cups frozen green beans
- 1/2 cup navy beans
- 3-4 cloves garlic
- 1 28oz can (no salt added) crushed tomatoes
- 1 teaspoon roasemary
- 1 teaspoon thyme
- 1 bay leave
- salt and pepper
Note. You might not want rutabaga in this or you might want to add some cauliflour or peppers, so go for it. It's a pretty adaptable soup so use what you got and like.
Grab all you raw veggies, give them a quick wash, then chop them all up into bite sized pieces. Mince up the garlic. Dump it all into a large heavy bottom pot. Add in the frozen green beans, the dried beans, the spices and the can of tomatoes. Add a pinch of salt and pepper and enough water to cover the everything 3-4 inches.
Place pot on stove, bring to a boil, then reduce heart to medium low and loosely cover wit a lid. Cook, giving it a stir once in a while, for a least 1.5 hours ( can cook all day on long on simmer if you like) or until the beans are coooked through and the veggies have soften. Add more water if needed.
Serve when you are ready to eat. Refrigerate leftovers.