Wednesday, July 21, 2010

Tomato Vegetable Soup

Summer is not the time for soup, I know. I fully recognize this is an out of season post. But.....

My husband has been bringing his lunch to work for a couple of weeks, and to make sure his lunches are interesting enough for him, I like to ask if he has any special requests instead of schlepping boring dinner leftover to work everyday. This week, he was thinking he would like vegetable soup for lunch, so I whipped this up.

It also has the added bonus of being vegetarian (if you swap out the beef stock), but still with protein from the beans.

Tomato Vegetable Soup

1 large onion, diced
3 garlic cloves, minced
1 tablespoon olive oil
1/2 large head cabbage, diced
2 cups frozen mixed vegetables
1/2 cup frozen lima beans
1 15 oz garbanzo beans
1 14.5 oz can diced tomatoes
5 cups V8
3 cups water (or beef stock and remove bouillon cubes)
4 beef bouillon cubes
2 tablespoons Worcestershire sauce

Heat olive oil over medium heat in a large stockpot, add the onions and garlic for a few minutes to soften, then add cabbage and cook for a few minutes until lightly steamed. Add all the rest of the ingredients. Bring to boil over High heat, stir, then reduce heat down to medium-low and simmer with the lid off for at least 30 minutes, stirring occasionally. (I like to simmer my soups for a few hours, so however much time you have!)

The verdict?
I had my husband check this a few times while it was cooking to make sure it was what he was thinking, and while I thought it needed salt (I know, I have a problem), he thought that it was almost too salty. So if you're salt sensitive, reduce the beef bouillon cubes. I did sprinkle my bowl with Creole Seasoning and it was perfect for me.

He has eaten this a couple times so far this week, and he said it has hit the spot. I have also enjoyed it for my lunch, since it made such a large amount. Next time I whip this up, I'll freeze half for another night.

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