Thursday, January 5, 2012

Homemade vegetable soup

The second half of the head of cabbage from my sweet and spicy slaw was reserved for Oliver's homemade vegetable soup. With it he combined carrots and celery (also seen in our weekend juice), turkey stock (from Thanksgiving), stewed tomatoes, mushrooms, a sweet potato and wild rice. He made a giant pot that lasted for several lunches and dinners. And I swear, it kept getting better every time we ate it. 

Lunch today was black beans eaten at my desk. Tonight we splurge! Rib Eye steak from Whole PayCheck, kale, sweet potato and a bottle of red wine. Gotta go!


  1. How do I cook this soup? I've never made homemade soup before.

  2. It's basically "Stone Soup" sans the stones. The only thought you need to give, besides what goes into it, is how long each ingredient needs to cook. Cullen's mother left behind some wild rice (thanks Mary) that takes between 20 and 40 minutes. I think I let it simmer for 35 and timed everything else off that.

    I don't remember what exactly went in but looking at the photo is probably went something like this:

    Render a slice of bacon. Saute a couple of diced onions and until translucent, toss in some garlic, a large can of stewed tomatoes, a hot pepper and a handful of wild rice. Cook 10-15 minutes. Add chopped carrots and plenty of stock. Simmer for about 5 minutes. Add some quartered mushrooms, some chunks of celery and some diced sweet potato. Cook 10 more minutes or so. Add some thick sliced cabbage and cook a until tender.

    I think I seasoned it with salt, pepper, a little Worcestershire to give it a savory boost and some pepper vinegar for brightness.