In my kitchen we have two seasons: Soup and Salad. With the chilly weather and rainy days, we’re well into Soup Season up here in my Portland kitchen. Now, entree salads are my jam-bada-jam, so I can get a little mopey about the change. But really, soup and salad share many qualities – loaded with veggies, a perfect pair for protein, easy to prepare and can feed an army. I guess the main differences are comfort-factor and leftover-ability, in which soup seems to be the winner.
Fortunately, all four people in my house are soup fans. So, Soup Season is an easy one for me. We eat a lot of it. Most of the soup dishes I make are based around one staple recipe. And that’s what I’m sharing with y’all today – my staple soup.
I mess around with this recipe, adding different veggies and proteins. But, I always start with the same base, my Soup Season Staple.
The Soup Season Staple
- 2 carrots (large)
- 3 celery stalks
- 1 yellow onion
- 3 golden potatoes
- 1 pound of cherry tomatoes
- 1/2 cup of dry white wine (I use Green Fin White Table Wine, $4 at Trader Joe’s.)
- 4 cups of stock (chicken stock is my preference)
- 2 tbs olive oil
- 1 clove of garlic
- salt & pepper
- 1 tbs of butter
- Chop all the veggies, except for the tomatoes.
- Warm the olive oil in a large pot.
- Saute the onions and garlic in the olive oil for a few minutes.
- Add the rest of the vegetables and saute for a few more minutes.
- Add the white wine and saute for 30 seconds.
- Add the stock and seasonings. Bring to a low boil. Reduce to a simmer, cover and let simmer for 30 minutes.
- Stir periodically. As the tomatoes get soft, I squish them with the spoon. Or you could leave them whole.
- Add butter and stir.
- Add any other ingredients or proteins.
- Season to taste and serve.
To make this soup into an entree, I spice it up and add protein. Here are a few winning combo’s:
- chicken sausage + white beans + kale + oregano
- rotisserie chicken + black beans + cumin + red pepper flakes, served over brown rice
- rotisserie chicken + kidney beans + thyme, served over noodles (I use brown rice/quinoa noodles)
How many seasons does your kitchen have? What are they? Does anyone experience Crockpot Season?