This is the very loose recipe I prefer when I want to use up all the veggies in my crisper and any
veggies left over from my Thanksgiving prep. Vegetable soup is the opposite of a souffle; it is the most
adjustable, forgiving food you will ever create. It’s called Five-Spoon because you will want to keep
tasting and adjusting the flavors-I pull out 5 spoons to taste and add more flavors.
Prep Time: 10 minutes
Cook Time: 45 minutes, or simmer longer if you choose
Yield: 4 bowls or 8 cups
Non-negotiable Ingredients
Oil or butter—olive oil and butter are the clear winners here, but I’ve used vegetable oil in a pinch.
Salt and pepper, to taste
Chopped vegetables— I like to chop mine into 1-inch pieces, keeping everything uniform so they cook quickly and evenly.
4 to 6 cups stock—I use a chicken or vegetable stock but have also used beef broth, and even tomato juice.
Seasoning—Some spice combinations you might consider:
Mexican: cumin, chili powder, peppers, oregano, garlic.
Italian: basil, Italian herb blend, oregano.
Indian: tandoori spices, garam masala, curry, yogurt, coconut milk, tamarind, cardamom, cumin, coriander, cilantro, fennel, garlic, saffron.
Fresh herbs: herbs give a great punch, and they’re easy to grow in your kitchen windowsill.
Directions
- Cut up the aromatics such as your onion, garlic, and some fresh herbs. If you have celery, you can
throw it in at this point. Start sautéing those in the oil or butter. Let them get a little color to
enhance the taste. - Put in the heartier veggies first. These are your carrots, potatoes, turnips, and other root veggies.
Give them a few minutes. This would also be the time to add canned beans if you’d like. - Now, start adding in other vegetables: squash, zucchini, tomatoes, green beans, asparagus, corn,
eggplant, or mushrooms. Let these get a little color as well. (I’ve been known to use canned vegetables
when I don’t have what I want.) - Add what remains, including things like spinach, cabbage, and any other “thin” additions.
- Cover the vegetables with your broth, and get creative with your spice and seasoning additions, and
simmer until the flavor and texture is just right.
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Soup’s On!
Sabbath Soup, by Kathi Lipp, includes convenient meal plans that take the guesswork out of shopping and cooking. More than just a collection of delicious recipes—including main dishes, breads, breakfasts, desserts, salads, sides, and yes, soups—this book invites readers hungry for refreshment to take a full day off and enter into the Sabbath rest that God designed for us.
Settle into weekly rhythms of meal prep and experience the peace found in dedicated and intentional time with God, family, and friends.
Learn more about the book and how to purchase here.
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