Recipe: Easiest Vegetable Soup (Mark Bittman)

EASIEST VEGETABLE SOUP
"Make this with just about any vegetable you want - really. I like a combination of longer-cooking firm vegetables and quicker-cooking soft ones, but suit yourself. For that matter, you don't even need to use a combination of vegetables; if you like, just pick one or two (you're aiming for about 6 cups of vegetables overall), bearing in mind that beans, corn, or peas will add texture and body, making the soup more satisfying."



3 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
1/4 cup tomato paste
1 teaspoon salt, plus more to taste
Black pepper, to taste
6 cups vegetable stock or water
3 cups chopped firm vegetables (like carrots, winter squash, cauliflower, broccoli, or root vegetables)
3 cups chopped soft vegetables (like zucchini, bell peppers, green beans, or any greens)
3 cups cooked or canned beans, or fresh or frozen corn kernels or peas
1/2 cup chopped fresh basil, for garnish

Put the oil in a large pot or Dutch oven over medium-high heat. When it's hot, add the onion and garlic. Cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Stir in the tomato paste and cook until it dries out a bit, a minute or two. Sprinkle with salt and pepper.

Add the stock or water and scrape up any bits on the bottom of the pan. Add the firm vegetables. Bring to a boil, then adjust the heat so the mixture bubbles gently. Cook, stirring once in a while, until the vegetables are quite soft, 10 to 20 minutes, depending on the kinds you're using.

Add the zucchini or other soft vegetables, along with the beans, corn, or peas. Return to a boil, then lower the heat so the mixture bubbles gently. Cook, stirring once in a while, until everything is quite soft and the soup begins to thicken, another 10 to 15 minutes. Stir in the basil, taste and adjust the seasoning, and serve.

Makes: 4 servings
Used by permission to Recipelink.com from Random House
Source: VB6 (Eat Vegan Before 6:00) by Mark Bittman