This is my ultimate favourite soup recipe! Of course I have to give the credit to Tosca Reno, the author of ‘The Eat-Clean Diet’ (2007). Many of my favourite recipes come from her cookbooks. I have been making this soup for almost 10 years. Over time I have made some changes to it, especially for canning. Here I will write about how I make it, but you are welcome to buy her book to see her recipe.
The first time I made this soup my pot was not big enough! Make sure you have a large pot! One that holds at least 10 litres.
Also, make sure you have at least 6 hours. You need lots of time to chop and cook the vegetables, and then you need at least an hour for processing the jars.
1 leek, whites only, halved, rinsed and sliced
2 cups blanched tomatoes (I blanch the night before so they are ready to go)
3 carrots, peeled and sliced into rounds or quarter pieces
1 onion, diced
1/2 red onion, diced
4 stalks of celery, chopped
2 Yukon Gold potatoes, washed and chopped into bite-sized chunks, keep skins on
2 zucchini, diced
1/2 cup red kidney beans (prepare dry beans the night before)
1 cup snow peas, cut into bite-sized pieces
3 cloves garlic, minced
4 Tbsp olive oil (add more as needed)
1/4 pound green beans, cut off and discard ends, and chop into bite-sized pieces
1/2 pound kale
1/2 green cabbage, shredded
1 Tbsp basil (2 Tbsp if using fresh basil)
1 Tbsp parsley (2 Tbsp if using fresh parsley)
1 Tbsp rosemary (2 Tbsp if using fresh rosemary– the only reason why I started growing in my garden was for this recipe!!)
2 litres low-sodium vegetable juice (I like the PC Blue Menu vegetable juice blend)
16 cups low-sodium vegetable stock (Here I use 2, 900mL containers of PC Organic Vegetable Broth + 9 cups of water and 3 vegetable bouillon cubes. Water and bouillon cubes prepared separately before adding to soup mixture)
1/2 cup small pasta shells (I use rice pasta shells)
- Prepare the dried beans the night before: bring 2 litres of water to a boil, add beans and bring back to boil. Remove from heat and let soak in pot overnight.
- In a large soup pot heat olive oil on medium heat and start adding vegetables. I do them in a specific order, allowing each batch to become slightly soft before adding the next. This is also the way that I grouped vegetables when chopping in advance. See Canning Soup and Having a Baby for more on that.
- onion, red onion and leeks
- once onions are soft stir in garlic and continue adding vegetables
- carrots, celery and potatoes
- zucchini and snow peas
- green cabbage
- once vegetables are fairly soft add tomatoes, spices and green beans
- give a good stir and add vegetable juice, soup stock and kidney beans
- If canning, let simmer for 1 hour. If serving the soup, then let simmer for 2 hours.
- If canning, do not add pasta noodles. Those you can add when you prepare the soup for consumption. If serving soup add noodles about 15 minutes before serving.
Canning Instructions: To Come…
My husband’s 100 year-old grandmother loved this soup! That’s gotta to say something about the soup! I continue to make it every year. It’s healthy and delicious!