a bowl of super soup

Tis the season for colds and things.

Bring.  On.  The.  Soup!

I’m proud of the fact that—for the most part—my immune system keeps me far, far away from the little things that tend to plague people.  A head cold here.  A flu there.  They never seem to bother me.  That being said, when I do get sick, I get *sick.*  There’s absolutely no fooling around.  I’ve learned to simply wave my white flag and surrender. 

In other words, I spent most of the day in my pj’s.  Resting.  Relaxing. 

Making a big batch of veggie soup.

 Usually when I make a soup that calls for use of the blender, there is intensive time involved.  Not always.  But usually.  Between the simmering and cooling times, the soup making process is a long one.

Not so with this recipe.  The blending came pre-cooking.  Just a can of diced tomatoes and three cans of white beans.  The consistency—which reminded me of refried beans!!!—made for an awesome thickener.  I need to remember this for future soups!

The rest of the soup recipe was just as easy.  Just as simple.  And it involved many…


…many, many, many…

…many, many, many vegetables. 

I can practically hear my immune system thanking me. 😉

While the soup was simmering, dad picked up some crusty, artisan sourdough bread to accompany dinner.

The bread was absolutely perfect.  Crusty on the outside, soft and doughy on the inside. 

Cold season may be in full swing around here.  But it’s nothing that a little veggie soup can’t handle.

Loaded-with-Veggies Soup Recipe—courtesy of Woman’s Day Magazine

  • 3 cans (15.5 oz each) cannellini beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups water
  • 1 large onion, chopped
  • 2 Tbsp minced garlic
  • 2 tsp dried Italian seasoning
  • 1 tsp kosher salt, or to taste
  • 1⁄2 tsp freshly ground black pepper
  • 1⁄2 bulb fennel, chopped, or 4 cups chopped celery
  • 1⁄2 small butternut squash peeled and cut into 1⁄2-in. pieces, or 4 medium carrots, chopped
  • 1 medium zucchini (8 oz), halved lengthwise and sliced
  • 8 oz broccoli rabe (thick stems removed), cut crosswise into 1-in. strips, or 8 oz broccoli florets
  • 1 cup frozen peas
  • Olive oil

1. Purée beans and diced tomatoes with their juice in food processor, in batches, if necessary. Pour into a 6-qt pot. Stir in water, onion, garlic, Italian seasoning, salt and pepper. Bring to a boil. Reduce heat and simmer, covered, 10 minutes.

2. Add remaining vegetables except peas. Simmer, covered, for 20 minutes or until vegetables are tender. Stir in peas and simmer for 3 minutes. Season with salt to taste.

3. Drizzle olive oil over each bowl of soup; serve with crusty bread, if desired

Question: What is your favorite kind of soup?  I love a soup that’s jam packed with veggies.  Chicken stew is definitely on my list of favorites too. 😀

17 thoughts on “a bowl of super soup

  1. Homemade Chunky Tomato Soup! My mom made some the other day that had other vegi’s in it. Plus, you have to have grilled cheese on the side, which makes the soup all the more appetizing!!

  2. Your blog looks great! I just made soup on the spur of the moment the other day before school. It consisted of: canned tomatoes, tomato sauce, green beans, green peas; frozen corn, sauteed onion, celery, carrot, garlic; dried herbs and spices; it was full of YUM! 🙂 I am definitely loving soups, stews, and chilis right now. Your looks amazing, and that bread isn’t too shabby either. 😉 I hope you get to feeling much better!

  3. Yummy! I love split pea soup and lentil soup! I hope to make big batches of both this winter.

    I’m the same way with getting sick! The little bugs here and there never seem to affect me, but when I fall, I fall HARD!

  4. Nothing better than a good stew soup accompanied by nice bread at winter!!
    i love parnsip and apple soup, and pea and mint or pea and ham soup (although my tummy doesnt really agree with this one!)
    feel better!!

  5. Home-made veggie soup and chicken stew are my definite favourites! Unless chilli counts as a soup? Pretty much anything made on the stove with fresh ingredients gets me going.

    I would have never thought to blend the beans.. that’s a great idea!
    ❤ Tat

  6. SARA! Thank you so much for the new layout- I love that I don’t have to scroll all the way up to post a comment, SO much easier now 🙂 It looks great too!! That bread looks amazing.

  7. i was just flipping through that woman’s day magazine with the soup recipes!! i wasn’t too sold on it when i saw it in the mag – but you definitely just convinced me to make it 🙂 i don’t have soup often enough – but love a good corn chowder 🙂
    i hope you feel better soon!

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