Vegetable Soup, after Thursday night workout

Pin It On Thursday, a friend and I went running at the Rose Bowl. Well, not really running. We walked fast and ran slow, sometimes. We are hoping to keep up our weekly date of running, getting mad at each other, cooking dinner, getting more mad at each other, and watching tv.

After the workout, my friend promised to make a vegetable soup for dinner. When she got into my car, she tried to back out of this saying it would take too long. But we did have soup that night, so she stuck to her word.

There was a lot of sighing involved as she chopped the veggies, and I drank a lot of wine, and didn't pay much attention to every detail. But I think I got the just of the recipe. And apparently, you can just add or omit any vegetable you like from this recipe, and no one would notice.

Vegetable Soup, a la Liz
2 leeks, chopped
1 shallot, chopped fine
2-3 garlic cloves (I can't really recall)
1 large potato, diced into small cubes
1 tomato, diced into small cubes
1 bunch of spinach, washed, stems trimmed
1 can of black beans
1 can of Peruvian beans
1 can of pato sauce, mexican style tomato sauce
1 can of tomato sauce
1 carton (32 oz) of chicken stock
salt and pepper
olive oil
vinegar, optional

1) Saute leaks, shallots and garlic in olive oil for about 4-5 minutes. Add beans and tomatoes. Saute until tomatoes begin to break down.

2) Add potatoes and saute for a couple more minutes. Add pato and tomato sauce, season, and add chicken stock. Cook for about 20-30 minutes until the potatoes are tender.

3) Add spinach to the last 5 minutes of cooking (This was a fighting step for us. As my friend wanted to put the spinach in at the beginning, but I was bossy enough to prevent her. I hate mushy spinach, and I've always seen it added as one of the last ingredients in a soup, but my friend did not agree. She just went along with me, so I'd shut up.)

4) Taste, adjust seasoning, and serve with a splash of vinegar and olive oil on top.

The evening was funny, and at times tiresome, not just from the running, but also the clashing of our two personalities. But the soup, the soup was delicious. It was hearty, filling, and fairly quick to make. It took about an hour from start to finish, and could have taken less if there was less complaining and faster chopping. It also had a nice spiciness to it due to the pato sauce, which I think most vegetable soups lack.

Later this week, I am planning to make my own version maybe with garbanzo beans, small pasta, and other vegetables I can find in my fridge at the time.

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