Sunday, January 11, 2015
WE HAVE BEEN EATING A LOT OF SOUP around here lately. It is warming against the frigid temperatures we are having.
We are hosting another family, including a 5-year-old, in our home while they are in a transitional period. Although we are happy to do it, it does put a strain on our physical space not to mention our food budget. Soups are an economical and nourishing way to feed a crowd.
I called this one Stone Soup after the folk tale in which some hungry travelers with an empty pot stopped in a village for the night. In the tale, the travelers filled the pot with water, dropped in a stone and set it over a fire. Soon a villager contributed some carrots to flavor the stone soup, then another contributed and so on until a delicious soup was enjoyed by all.
That is sort of the way this soup was built. We all contributed and helped make it based on what we could find in the kitchen, including some leftover black-eyed peas from our New Year dinner.
2 Tbsp. olive oil
1 onion, chopped
2 carrots, chopped
2 stalks celery chopped
2 medium potatoes, peeled and diced
2 (15 oz.) cans chopped tomatoes
3 cups homemade vegetable stock
1/2 head cabbage, sliced
3 cups cooked black-eyed peas
Salt, pepper, basil and oregano to taste
Grated cheddar cheese
I started the soup by sauteing the onions, carrots, and celery in the olive oil, in a large soup pot. Then I added the potatoes. The next person came along and added the tomatoes and vegetable stock. Then the cabbage and peas were added. Pritchard Parker added the seasonings.
We let the soup simmer for a while, then topped with grated cheddar cheese, and served with cornbread. Soy sauce and hot sauce were available.
Delicious, healthful, warming, and satisfying.