Top Ten Recipes: Vegetable Soup

This vegetable soup is on the list of my ten favorite recipes of all times. It is inexpensive, easy-to-make, freezable, and delicious.

It is also forgiving: It’s practically impossible to undercook or overcook it. In fact, each kettle-full has a slightly different flavor and texture, depending on how many times you stir it as it’s bubbling away on your stove top, and other—probably uncalculable—factors.

It can be dressed up with a swirl or two of sour cream, sprinkled with grated Pecorino Romano cheese, and augmented with just about any vegetable or meat leftovers you happen to have in your refrigerator.

This recipe makes a batch that feeds a family of four for dinner (with bread and a salad on the side) for two nights, usually with a ladle or two remaining for brown bag lunches at the office.

Ingredients
1 large onion, diced
1 large red pepper diced
3-4 tablespoons olive oil
4 medium potatoes, peeled and cubed
2 28-ounce cans vegetarian baked beans
1 28-ounce can diced tomatoes
1 28-ounce can crushed tomatoes
8 ounces fresh, frozen, or canned corn
1 tablespoon thyme
Ground black pepper to taste

Method
In large soup pot over medium heat, sauté onion and peppers in olive oil until soft.

While onion and peppers are sautéing, microwave diced potatoes in microwave safe bowl in ¾ cup of water until fork tender. This takes as long as 8 minutes, depending on the type and consistency of the potatoes you choose for the soup. Stir and fork-test potatoes as you are microwaving, approximately every 2 minutes.

Add beans, tomatoes, and approximately 28 ounces (one of the bean-cans full) of water. Bring to a slow boil.

Stir and reduce temperature to low. Simmer for 3-4 hours, stirring occasionally. Adjust temperature until you are certain that soup is not sticking to the bottom of the pot.

Add potatoes, corn, thyme, and pepper. Simmer until corn and potatoes are hot, or until you would like to serve.

Variations

Add diced celery, carrots, or other vegetables to the pepper and onion sauté.
Add leftover diced chicken, ham, or beef with the potatoes and corn.
Add a minced jalapeno pepper for zest.
Substitute canned navy or cannellini beans for a sugar-free soup.