As Southern California releases flash flood warnings and my region’s infrastructure collapses, I thought it’d best to stay indoors today. But since I usually run a lot of my errands on the weekends, I have yet to visit the market. Since I am low on ingredients, I decided to stick to a classic and made a vegetable soup. Nothing too experimental, but something think it is fun to play with various flavors and textures.
The soup is vegan and the broth is very rich. The broth has a tangy yet sweet taste. There’s also a generous portion of various vegetables so it’s filling and nutritious.
I was slightly inspired by the soup my mom makes on rainy days—Caldo de Pollo. My mom’s soup (generational recipe!) obviously requires chicken, but that can easily be taken out. Unfortunately, I did not have any squash since most traditional recipes for this soup call for that. Squash or not, this soup was still delicious.
Anyways, this soup is basically a vegan version of one of my childhood favorites, and can easily be experimented with. You can add any other vegetable, legumes, noodles, seasonings, and whatever toppings.
As far as cooking goes, the soup can be solely cooked on the stove or in a crock-pot for richer vegetable flavors. Since today was super lax, I decided to slow-cook this soup. Plus, using my crock-pot on cold and rainy days fills the house with nice aromas and is an instant mood lifter.
- 2.5 quarts water
- 3 medium-sized potatoes (washed and chopped into ¾” pieces)
- 4 medium-sized carrots (washed and sliced into rounds)
- 4 sweet red peppers and/or 1 tomato (washed and thinly sliced)
- 4 celery sticks (washed and chopped into desired size)
- 1/4 cabbage head (washed and chopped into 3/4-1” pieces)
- 1 brown onion, chopped
- 1/4 cup red wine (optional)
- 8-oz. tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon sage (optional)
- 2 teaspoons rosemary (optional)
- 3 teaspoons salt
- 2 teaspoons pepper
- 1 tablespoon chopped garlic
- 1/2 tablespoon olive oil
Stove Top Directions:
Step 1: Boil water in a medium-sized pot. Once water boils, add potatoes, carrots, peppers and/or tomatoes, celery, and cabbage. Boil on medium-heat for 10 minutes. Then, add 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon garlic powder. Let simmer on a low-heat.
Step 2: As the vegetables are boiling, heat up olive oil in a medium-sized pan. Add chopped garlic. Let garlic slightly brown, and then add the diced onions, rosemary, and sage. Stir until mixed. Let simmer on a medium-heat for 5 minutes. Next, add the red wine, stir, and simmer on a low-heat. Cook for 15-20 minutes or until soft and slightly caramelized. Stir occasionally.
Step 3: Stir in onions and tomato sauce to soup. Cook on a low-heat for 1 1/2 hours. Stir occasionally. Remove from heat and serve.
Follow Step 1& 2 EXCEPT: Cabbage is cooked differently as outlined in Step 3 (below). Also, save two cups of water for cabbage broth.
Step 3: Add chopped cabbage, tomato sauce, 1 teaspoon salt, 1 teaspoon salt, and two additional cups of water to crock-pot. Stir well and let cook on a low-hear for 10 minutes.
Step 4: Add soup to crock-pot and stir well. Let simmer on low for 2 hours or longer for a softer, rich soup. Remove from heat and serve with toppings and sides of your choice.