Oh baby it’s cold outside and nothing warms up a numb body better than a steaming hot bowl of soup. Purée of vegetable soup is an easy recipe made with ingredients typically found in a well-stocked pantry and refrigerator. Canned tomatoes, canned or fresh cannellini beans, onions, carrots and celery make up the foundation for this hearty soup. The additional ingredients, like herbs, spices and other vegetables, add extra body and flavor for a bright tasting vegetable soup with great depth of flavor.
My original intention was to create a hearty tomato soup recipe. I love tomato soup, especially when paired with a grilled cheese sandwich. Essentially, I did develop a tomato soup, but one with a blended flavor of tomatoes, aromatics and legumes. As a result, compared to a traditional tomato soup, the tomato flavor is less pronounced. I found the generous amount of mixed vegetables softens the tomato flavor, creating a hearty and fresh tasting blend of garden delights.
I love living where there are four distinct seasons, but during this dark and chilly winter, I sometimes need a reminder of the sunny and warm days to come. These short days with harsh and biting temperatures can make a person feel sad and extra hungry. Do you find your appetite increases during the winter? Mine does. I believe the body needs extra calories to maintain a normal body temperature. That is my theory but some scientists disagree.
If you find you are always craving something extra during the winter, instead of reaching for a bunch of crackers, or cookies, make a bowl of vegetable soup. Not only will it provide sustenance and warm you up, the bright color and taste will lighten your winter mood and give hope for the spring days to come.
Warming winter foods:
Purée of Vegetable Soup
- 2 TB extra virgin olive oil
- 1 onion (about 9 oz / 254 g), minced
- 3 celery stalks about 8 oz /223 g, minced
- 2 carrots about 6 oz/ 165 g, minced
- 1 bay leaf
- 1/2 tsp Herbs de Provence
- 1/2 tsp Kosher salt
- 1/2 fennel bulb about 7 oz / 219 g, minced (optional)
- 3 cloves garlic minced
- 1/4 tsp red pepper flakes
- 1/4 cup 60 ml dry white wine
- 1- 28 oz can 800 g whole peeled tomatoes in purée
- 1- 15 oz can 425 g cannellini beans
- 2 1/2 cups 625 ml vegetable broth
- Freshly ground black pepper
- 2 TB raisins
- 2 TB chopped walnuts
- 2 TB chopped celery leaves
- 1 TB extra virgin olive oil
- 1-2 tsp sherry vinegar or red wine vinegar
- Small pinch of salt
Heat extra virgin olive oil in a large stock pot over medium-high heat. Add the minced onion, celery, carrots and bay leaf. Cook the vegetables until they begin to get soft but not browned, about 5 minutes. While cooking occasionally stir the vegetables so they don't brown or stick to the bottom of the pan.
Add the fennel and cook for 5 more minutes, or until the vegetables are soft.
Add the minced garlic and red pepper flakes, cook until the garlic becomes fragrant, about one minute.
Add the white wine and cook until almost evaporated.
Cut up the tomatoes into 3-4 irregular size pieces and add them and their juices to the vegetables. Add the vegetable stock and cannellini beans. Cook for about 15-20 minutes or until the vegetables are very soft. Taste the soup after 7 minutes and correct the seasoning with more Kosher salt and or fresh ground black pepper.
Turn off the heat and remove the pot from the stove. Remove the bay leaf and discard.
Purée the soup with a blender or an immersion blender, until smooth or to your desired consistency.
Taste and correct the seasoning with salt and black pepper.
Garnish with croutons, your favorite garnish, or the celery raisin walnut garnish.
Put all the ingredients into a small bowl and mix together. Taste and correct the seasoning. Let the garnish sit for 15 minutes before serving. Serve room temperature with the soup.
You can make this soup any consistency you like. If you do not own a blender or food processor, keep it chunky. Add more stock to thin it out if you think it needs it.
To make it smooth with chunks of vegetables, strain out about 2 cups (500 ml) of the cooked vegetables from the soup before you purée it. Once the soup is puréed to your desired consistency, add the mixed vegetables back in.
For more pronounced tomato flavor, add a tablespoon of tomato paste to the pot of cooked vegetables before you add the tomatoes and other liquid ingredients. You may need more stock to thin out the consistency.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Summer is in full swing and every week more vegetables are available at the markets. There is no better time than now to eat your fill of summer vegetables. One of my favorite vegetables are green beans. I can eat them plain, or all dressed up with butter and fresh herbs. I love the clean and slightly sweet taste with its snappy crispness. If prepared properly, green beans maintain their spring green color, hold their shape, and still have a fresh picked flavor.
Because they are so well-loved and easy to prepare, we often use green beans in a salad. Hot or cold, green bean salad is a perfect side dish for any type of meal on any given day. There are countless varieties of green bean salads to make as well. Fresh beans pair well with all sorts of vegetables like tomatoes, onions, mushrooms, potatoes, peas, and other beans just to name a few options. They are also good with endless seasonings and add-ins like walnuts, almonds, basil, tarragon, garlic, sesame seeds, or fresh ginger.
For this recipe, I decided to make a green bean salad with yellow wax beans and red kidney beans as the main ingredients. It is a lemony 3-bean salad with fresh basil and parsley, with a subtle spicy kick of fresh ginger and lemon vinaigrette. I wanted a salad dressing that is a little different from my typical vinaigrette of vinegar, mustard, garlic and olive oil. Because ginger and green beans taste so great together I decided to add it in. The ginger does not come off too strong, just enough for the beans to shine with a subtle spicy glow.
Fresh yellow wax beans are tender, sweet and delicious. I love the contrast of colors between pale yellow wax beans with the bright green beans and dark red from the kidney beans. Wax beans are hard to come by, as I have only seen them at local farm stands. Last summer I could not get enough of the yellow wax beans from Rochambeau Farm Stand and I can’t wait until they are available this summer. For this recipe, I bought this round of fresh beans from another local farm stand, Meadows Farm. Lucky for me, I live in a metropolitan area with 4 local farms only a couple of miles away from my house. I get to participate in the best parts of both worlds.
Look for green beans and yellow wax beans that are firm, bright in color, and not too big. At times, fresh beans can get fibrous and unpleasant to eat. Fortunately, it is easy to tell if the beans are fibrous by their look and touch. Older and more fibrous beans are less dense, limp, duller and paler in color. Haricot Verts are French green beans. These beans are smaller and often more tender than regular green beans. They also tend to be pricier.
For more summer vegetables recipes
Like most vegetable salads, if you prepare the green beans too far in advance, they will lose their crispness. Fortunately, because they take about a minute to cook, putting this green bean salad together is not a hassle or stressful to do before serving. There is a minor amount of chopping, and the only thing you must cook are the beans for one minute. The most difficult thing to make is the salad dressing, and that is fairly easy.
Serve this salad hot or cold as a side dish paired with fish, meats or chicken. Or, serve as a vegan entrée paired with brown rice or other grain. Enjoy!
Green Bean Salad with Lemon Ginger Vinaigrette
Lemon Ginger Vinaigrette
- 1 tsp grated fresh ginger
- 1 1/2 TB fresh lemon juice
- Zest from half a lemon optional
- 1 tsp honey or agave, or liquid sugar in the raw*
- 4 TB Extra Virgin Olive Oil
- 1/8 tsp Kosher Salt
- A couple of grinds on the pepper mill of black pepper
Green Bean Salad
- 8 oz 225 g fresh green beans or French green beans, cleaned and stems trimmed
- 8 oz 223 g fresh yellow wax beans, cleaned and stems trimmed
- 1-15 oz 425 g can Red Kidney Beans, or Black-eyed peas, or chick peas - drained, rinsed and dried
- 1 TB minced fresh basil
- 2 TB minced fresh parsley
- 3 scallions minced white and light green parts only
- Kosher Salt and freshly ground black pepper if needed
Make the vinaigrette
Add the grated fresh ginger, lemon zest (if using), lemon juice, and honey to a small bowl. Whisk until the honey is completely dissolved. Add the olive oil, a little at a time and whisk thoroughly between additions until emulsified. Taste and add salt and pepper if needed. Also, adjust flavor with additional ingredients if needed. Set aside.
Make the Green Bean Salad
Fill a large sauce pan or stock pot with water, and turn the stove to high heat. Bring the water to a boil. Meanwhile prepare an ice bath in a large bowl and fill part way with ice cubes and cold water. Set aside.
When the water comes to a brisk boil, add a pinch of Kosher salt, then add the prepared green and wax beans. Quickly blanch the beans, about one minute or when the water returns to an early boil. Drain the water and immediately add the beans to the ice bath. Swirl the beans once around in the ice water with your hands. Allow the beans to stay in the ice bath until they are just cool. Drain the beans from the ice bath and spread them out on a clean kitchen towel to dry.
Add the beans to a medium mixing bowl, then add the red kidney beans, minced scallions, and fresh herbs. Gently toss with your hands to mix. Give the reserved lemon ginger vinaigrette a good whisk to emulsify it again, and add about half of the dressing to the vegetables. Toss to mix, then taste to see if you want more dressing. Taste for seasoning and add a small amount of salt and pepper if needed.
This is delicious served either cold or warm, but like most salads it is best eaten very soon after it is made. Make ahead note: you can make the salad dressing ahead and store on the counter for a couple of hours. Prepare the beans no more than an hour ahead of time. Add rinsed and dried kidney beans and green beans to a bowl and cover. Store in the refrigerator until you are ready to mix them all together. It is best not to add the fresh herbs and scallions until you are ready to serve the salad. Assemble the dressing, herbs and vegetables, and mix together when you are ready to serve.
For a vegan meal, use your favorite liquid sweetener like agave. I am not as familiar with the level of sweetness agave or liquid cane sugar in the raw, so start with less, then taste and add more if needed. You can easily use a pinch or granulated sugar as well. Just make sure it is well mixed.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.