My Pappo was a cattle and wheat farmer in Oklahoma. I love me a good (medium, Kona-crusted filet mignon, please!) steak. (And yes, I’m aware of the poor grammar in that sentence. Work with me here.) But sometimes, I just feel like I can’t handle any more meat. When my body tells me “enough is enough,” I go for a couple of meat-free days. After that, I usually feel much better and, on occasion, a bit lighter. Today would be one of those vegetarian kind of days.
I got this oh-so-delicious recipe from Cooking Light. Even my roommate, a self-professed vegetable soup hater, loved this. She said it changed her mind on veggie soup!
I halved the recipe, added a few extra veggies, used chicken broth (I know, I know, not vegetarian) instead of water, and upped the amount of liquid called for because it was really chunky. Even halved, I got five good-sized bowls out of it. This recipe is not recommended for freezing, so you’ll want to take that into consideration. I’ve posted my modified amounts below.
1 tsp. olive oil
1/2 c. chopped onion
2 garlic cloves, minced or pressed
4 c. chicken broth (use vegetable broth for a completely vegetarian soup)
2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. dried marjoram
1 tsp. fresh-cracked black pepper
1/4 tsp. cayenne pepper
1/2 lb. red potatoes, cut into one-inch cubes
2 carrots, cut into 1/2-inch pieces
1 can cannellini beans, drained
1 can garbanzo beans
1 (14.5-oz.) can whole tomatoes, undrained and chopped
6 oz. frozen lima beans or peas
1/3 c. uncooked orzo
1/2 shredded part-skim mozzarella or Parmesan
1. Heat oil in medium or large Dutch oven over medium-high heat. Add onion and garlic and saute until tender, about five minutes.
2. Add broth and next eleven ingredients and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Increase heat to medium-high and simmer, uncovered, ten minutes more.
3. Add orzo. Cook, uncovered, for ten minutes.
4. Ladle into bowls and sprinkle with cheese.