A bout of cold weather in Fort Worth combined with a couple of days of sending the kids to preschool, and my family of four is now infected with a cold that has clogged our noses and dulled our senses and made even pizza sound unappealing. So it’s time for vegetarian vegetable soup, our favorite comfort meal for when we’re sick. My version of vegetarian vegetable soup is easy enough to put together even when I’m not well: This basic soup incorporates some canned, some frozen, and some fresh vegetables, and all that convenience keeps preparation simple. The recipe makes a lot, so use your biggest soup pot, and enjoy the fact that you won’t need to cook again for a few nights running. Vegetarian vegetable soup Use purchased vegetable stock for this recipe or dissolve two vegetarian vegetable bouillon cubes in 4 cups boiling water. We like this soup with grilled white cheddar sandwiches and ginger ale.
2 tablespoons olive oil 1 large onion, finely chopped 4 to 5 medium carrots, peeled, thinly sliced into rounds 4 large boiling potatoes, scrubbed, chopped into 1/2-inch pieces 1 28-ounce can crushed tomatoes 2 cups frozen corn kernels 2 cups frozen lima beans 1 16-ounce can pinto beans, drained 4 cups vegetable stock 4 cups water Creole seasoning or salt, pepper, and cayenne pepper
Heat olive oil in very large soup pot over medium-high heat. Add onion and sauté until soft, about 2 minutes. Stir in carrots and potatoes. Add tomatoes, corn, lima beans, pinto beans, stock, and water. Bring to boil. Reduce heat to medium-low and simmer, uncovered, until potatoes and carrots are tender, about 25 minutes. Season to taste with Creole seasoning or salt, pepper, and cayenne pepper.