I'm of the opinion that the BGC's Blackridge Cookbook is one of the best community cookbooks ever. It contains some true Blackridge classics, like Bill Arthur's chicken wings, Maria Pegnato's wedding soup, Adrienne O'Toole's ginger cookies, Grandma Viviani's pizza, and Kathy McCann's berry salad--among many others. Today, I'm making one of my favorites, BCA Craft Show Kitchen Vegetable Soup. This recipe has been passed around Blackridge throughout the years. I know that at one time Barb Trusilo gave the recipe to Darlene Turner, and Darlene passed it to my former neighbor, Mary Lynn Haynes, who made it from time to time. Darlene also could be relied upon to brew up a big vat of this soup—called at that time “Rainy Day Vegetable Soup” and made with a chicken stock—plus equally big vats of her famous ham and bean soup and her steaming hot chicken noodle soup, for the big area craft show that we used to hold at the clubhouse every November. I used to volunteer in the kitchen a lot during those years and this soup was a big favorite, and boy, does it smell great when it is cooking! I have substituted vegetable stock in my version, but omnivores can use the original chicken stock. I have found the recipe to be very flexible and very easy to make in bulk and freeze (without the pasta or rice, which can be added when you are ready to serve.) ![]() BCA Craft Show Kitchen Vegetable Soup 3-5 Tbsp. olive oil 2 leeks, cleaned and chopped (use all of white and part of green) 2 onions, halved and sliced 2 carrots, peeled and sliced (or more to taste) 8 cloves garlic, minced (Yes, 8!) 2 medium zucchini, halved and sliced 2 quarts vegetable stock, or 2 lg. vegetable bouillon cubes dissolved in 2 quarts water 2 28 oz. cans Italian plum tomatoes with juice 1/2 - 1 tsp. cayenne, or more to taste 1 tsp. dried thyme, or more to taste (Other combinations of herbs may be used.) salt and pepper to taste 2 c. stemmed fresh spinach (or more to taste) 1/2 c. rice, pasta shells, or small egg bows In a large pot, heat the olive oil and add the leeks, onions, carrots, garlic, and zucchini. Sauté these vegetables about 15 minutes, then add the vegetable stock, tomatoes, cayenne, thyme, and salt and pepper. Bring to a boil. Reduce to a simmer and cook for 20 minutes, then add spinach and pasta or rice. Simmer 30 more minutes. Serve hot with grated Parmesan. Enjoy!
1 Comment
7/22/2012 04:29:33 pm
I like soup and tend to have them much in my diet. They are easy to make and healthy also, Thanks for sharing this soup recipe.
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