Okay, all of you on a "new year, new you" kick, I have a recipe for you (you should probably ignore the cheese toasts though because I don't think they would fall into this category). I personally think January could not be a worse month for everyone to think about their health kick. I mean it's freezing and all I want to do is curl up on the couch, watch terrible reality t.v. shows and eat macaroni and cheese. So while I am not overhauling my eating habits at this point, I am trying to cook relatively healthy, yet still hearty meals. This vegetable soup is a perfect combination of the two.
This is a soup I grew up on. It was a staple in our house. My mom would sometimes make a roast on Sundays and the leftovers would always go into this soup. Last winter, I was craving this and decided I would try to learn it myself thinking it was probably one of those soups you had to slave over. Well that couldn't be farther from the truth. Besides the chopping, this soup couldn't come together any faster. Another perk is that it freezes really well. Make a big pot and put half away for a week or two from now so you don't have to eat soup night and day for a week.
Hearty Vegetable Soup
I have to apologize though because I am committing one of my own personal biggest frustrations about some recipes. Below, you will see that it calls for 2 to 3 cups of leftover roast. Well, by the time I usually realize a recipe calls for something I cannot just pick up at the grocery store, I have already planned on making it for dinner and my plans are ruined. Even worse... I have not yet posted my roast recipe. I have a reason for this though. I currently tried out a new roast recipe, and while it was delicious, it was far too complicated for the outcome. So I will be making my mom's roast recipe soon and I promise to share and link it to this recipe. For now, I suggest you only attempt this if you already have a roast recipe you like and are looking for something to do with the leftovers. Another note: You really cannot mess up the seasoning of this soup. I suggest putting in whatever you have. Leftover fresh or dried herbs, your favorite seasoning or spices. Just taste between each new addition so you don't overdo it. And another note: I am not a lima bean fan. If I had not grown up having this soup, I would probably leave them out if I tried to make this soup. I urge that you give them a chance. You won't even really notice them, but they add alot to the soup and are quite healthy as well.
1 can of lima beans
1 can of diced tomatoes (plain or with seasoning will work just fine)
1 can beef broth
2 ears of fresh corn (if not available frozen will work but not preferred)
3 carrots, chopped
1 yellow onion, chopped
1 brown russett potato, peeled and chopped
2 stalks of celery, chopped
2 to 3 cups leftover roast, chopped into bite size pieces
1/2 cup fresh parsley, chopped
1 tablespoon garlic salt
1 tablespoon worcestire sauce
1 teaspoon salt, or more to taste
1 teaspoon freshly ground black pepper
Step by Step
Fill a large sauce pan or soup pot with all ingredients through parsley. Fill pot with water to cover the vegetables. Add all seasonings and bring to a boil. Turn down stove to a rapid simmer (around medium heat) and cover. Allow soup to simmer 15 to 20 minutes or until vegetables are tender. Do not allow to cook too long because you do not want the vegetables to become too mushy. Serve hot.
To freeze: Allow to cool completely. Freeze in an airtight container for up to a month. To defrost, place in the refrigerator overnight. Heat on the stove over medium heat for about 5 to 10 minutes, until vegetables and meat are heated through.
Makes 6 to 8 bowls of soup.
Goes really well with cheddar cheese toasts if you are not too concerned about being super healthy.