I was watching the news a couple days ago and couldn’t believe that they had snow back East (Cali gal here!). Crazy! Even though I grew up back there, in northern New Hampshire, this seems a little early for that kind of thing, don’t you think? Oh well, gotta make the best of it, right?
Fall is upon us here in Cali
The weather here in Northern California has been pretty nice but the mornings are definitely a little cooler, the leaves are falling from the trees and it’s staying dark later in the mornings now too – all signs of things to come. Ladies have started to break out their boots and sweaters, scarves and vests around here and I can’t forget hoodies! There is something about fall that causes people to think cozy about their clothes, houses and food.
Looking for something to warm our bones
When my oldest son was little, we had a book called Too Many Babas by Carolyn Croll – it was his favorite (mine too!) and later a favorite of the rest of my kids and we eventually wore out the book! The story is about these 4 Russian peasant ladies called Babas, which is Russian for grandmother. One of the Babas woke up on a cold day and said, “This is a good day to make some soup to warm my bones”.
Well, a hot pot of this vegetable soup is one of those comforting foods that warms the bones and hits the spot when the weather gets cooler. It’s a simple soup, but one of my family’s favorites. Besides the veggies, I sometimes like to add some noodles – because everything’s better with noodles, right? It’s really optional though, because the soup is great without them too.
Here is the Vegetable Soup Recipe:
- 1 1/2 cups onions chopped
- 1 cup celery leaves included, chopped
- 3 Tablespoons oil or butter
- 4 cloves garlic minced
- 8 cups vegetable broth
- 4 cups shredded green cabbage
- 1 1/2 cups carrots peeled or scrubbed & chopped
- 3 cups potatoes peeled & cubed
- 2 ounces cans whole peeled tomatoes plus the juice broken up with your hands, 14.5
- 1 teaspoon salt
- 2 leaves bay
- 1 teaspoon dry basil
In your soup pot, saute your onions and celery in the oil or butter until soft/firm , add your garlic at this point and stir it around with the onions and celery as the garlic fragrance is released, about 1 minute
Add the vegetable broth to the his mixture and the basil and bay leaves and bring to a boil
After it boils, add the rest of the vegetables and the can of whole peeled tomatoes and their juice - bring back to a boil, cover and reduce heat to a simmer for about 15 minutes and then turn off.
Discard the bay leaf before serving