Vegetable soup recipe.
If you want to read the story around this, head to my recent weekly update post here, this is just the recipe after the fact.
2 quarts of vegetable stock
2 quarts of chicken stock.
1 pint of carrots, chopped
1 cup of celery, chopped, or celery leaves, chopped fine.
2 large onions. Sweat one with butter, rough slice the other and put it in raw or roast it.
1 pint corn (off the cob)
1 pint green beans (chopped)
1 pint butter beans
1 large green pepper, chopped
1 zucchini, chopped
1 yellow summer squash, chopped
1 pint of chopped paste tomatoes
2 tbl, tomato paste
Salt, pepper, sweet paprika (1/3rd cup), ground thyme, parsley (fresh, chopped), ground sage, marjoram, black pepper, 1 tablespoon vinegar, cayenne pepper.
Bring basic soup stock to a boil (carrots, onions, celery, water, salt), then immediately lower to a simmer (lid on). Simmer for 45 minutes.
While this is happening, roast the squash, one onion, and the green pepper in the oven (400 degrees for 15-25 minutes), or until they start to turn brown.
Add chicken stock and all the other vegetables and seasonings except for tomatoes and tomato paste and vinegar. Bring back to a boil, then Simmer for 45 minutes, then add tomatoes and tomato paste.
Add some more paprika (because honestly until the soup is really really red you can add some more: not hot or smoked paprika, but sweet paprika, and this last time I used 1/3rd of a cup of sweet paprika). Add the vinegar last. Add more liquid as needed as you go along, it’s bad to not have enough soup liquid to cover the vegetables (very very basic, but very very true).
Simmer until ready to serve.