VEGETABLE SOUP
Hey there and welcome to No Recipe Required.
Iím Dave and tonight Iím going to do a vegetable soup for you.
Now one of the things I love about this soup is its one of those quick soups you can make
in just 20, 30 minutes.
It doesnít take a whole lot of time and itís a great way to clean out the fridge.
Kind of whatever youíve got in thereÖ some, you know, carrots, tomatoes, onions, celery,
just throw it all in, potatoes, even corn.
It all just comes together and makes it absolutely wonderful.
It doesnít really matter what you have itís really just about the techniques you use to
really draw the flavors out of those vegetables.
Letís go ahead and show you how to do it.
Okay, weíre going to go ahead and start our vegetable soup with just some onions that
are diced up.
Iím going to add a full diced onion and some garlic and Iím just going to let them both
sweat down or let the onion sweat down until it becomes translucent.
I got a little more browning on my onions than I really care for but the soupís going
to turn out just fine as well.
You really just need to get them nice and translucent.
Iím going to add a couple tablespoons of tomato paste now to the onions and Iím going
to let that tomato paste cook down and just kind of toast in the pan.
Still in a dry pan for about four or five minutes.
Itíll start changing color and get nice and kind of a rusty color on you.
Okay, so once my tomato paste is cooked down, Iím going to add a can of diced tomatoes.
And essentially just do the same thing.
Cook them for about five minutes and let them cook down and reduce by about a quarter.
Okay, after our tomatoes have reduced down just a little bit, Iím going to add some
salt and pepper.
I havenít really seasoned yet.
Iím going to add in our vegetable stock.
I want a good amount, kind of, you know, certainly enough to, well, well above enough to cover.
Iím probably going to add one more container.
Remember weíre making a soup.
Wow it takes a while to pour it out of this thing, doesnít it?
Alright, there we go.
This looks like almost enough, weíre going to add a little bit more.
Iím going to add in my nicely diced carrot.
Iíve got some green beans.
Iíve got some potatoes.
All diced about the same size and Iím just going to let those come up to temperature,
or Iím going to let the pot come up to a nice simmer and just continue to cook until
the vegetables are fork tender.
So I almost forgot to add our herbs.
Iím using a mix of thyme and oregano.
Both fresh and probably half a tablespoon of each in there and I like to get it in there
right with the vegetables so itís got some chance to kind of exude its flavor out and
blend with everything else.
So my vegetables, the carrots, potatoes, are tender.
Theyíre good, they could use like five more minutes though and thatís about the time
Iím going to add my last vegetable which is some frozen peas.
I donít like to add them too soon because frankly they donít need all that much time
to cook they are already cookedÖtheyíre just frozen.
So, you know, a final five minutes at the end will absolutely do it.
You can also give the soup a little taste here and adjust any seasoning that you need,
salt and pepper for mine and then weíll come back in about five and serve it up.
I just served up our beautiful vegetable soup here.
You know a little bit of parsley on top would be awesome as a garnish.
But Iím actually going to throw a little parmesan cheese on.
The salty creaminess of it kind of melts in beautifully and makes this one hell of a soup.
Iíll see you next time on No Recipe Required.