There’s nothing like hot, hearty homemade soup to warm a person up on a cold winter’s afternoon. At our house we make a lot of soup. Sometimes we make fresh garden soup in the summer but mostly it’s a cold weather dish.
Yesterday afternoon was a typical northeast winter afternoon. Bleak, overcast, with eyeball-freezing wind, it seemed the perfect time to make soup, so that’s what we did. Thought I’d share the recipe with you. It’s one of my favorites.
1 large onion
2 large potatoes, peeled and cubed
5 cups vegetable broth
2 stalks celery, diced
1 cup cut green beans
2 cups chopped spinach
1 chopped carrot
1 cup chopped sweet red pepper
1 tablespoon dill
1 cup corn kernels
1 15-oz. can kidney beans, drained and rinsed
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon black pepper
Parmesan cheese, if desired for sprinkling at serving
In a large stock pot, bring broth, onion and potatoes to a boil. Reduce heat to a simmer, cover and cook for 15 minutes. Add remaining ingredients, except for Parmesan cheese, and cook, uncovered for an additional 15-20 minutes, or until all vegetables are tender.
Sprinkle with Parmesan cheese, if desired, at serving.
Hope you have a lovely weekend!