In this world there are salad people and there are soup people. I was born a soup person; On chilly winter days when the wind blows or when I feel a cold coming on I whip up a batch of simple vegetable soup. Over the years I have fine tuned my basic veggie soup to a minimum of ingredients, which I can then embellish with spices and herbs from my pantry. With flu season upon us I love throwing in a chunk of ginger to simmer along with the vegetables to give it a sinus clearing kick.
- 2 Tbsp. olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 2 carrots, peeled, sliced into rounds ¼” thick
- 1 stalk of celery, sliced ¼” thick
- 1 cup of diced butternut squash or sweet potato
- 1 15-oz can of white beans, drained and rinsed
- 1 tsp salt
- ¼ tsp ground black pepper
- 4 cups (1 quart) Vegetable or chicken stock
- 2 oz piece of ginger, peeled and smashed
- Salt and Pepper to taste
- In a heavy bottomed soup pot over medium heat, warm the olive oil.
- Add the onions to the pot and sauté until translucent. Add the garlic and continue to sauté until aromatic. (about 30 seconds or so)
- Add the carrots, celery and squash to the soup pot. Sweat the vegetables for 10 minutes to draw out flavor before adding the vegetable stock, ginger, salt and pepper.
- Simmer for 15 minutes or until the vegetables are tender. Remove the ginger and add the beans. Stir to combine. Season to taste with additional salt and pepper and enjoy!