Tuesday, November 12, 2013
Meatball Vegetable Soup
My husband has his moments when he is not subtle and today was one of them. Emails and phone calls all mentioned that this is the season for soup, nice hot soup. When he called before dinner and I told him, I was having leftovers, his comment was, "Have I told you how good soup is in this weather?" Yes, he certainly had.
What I did not tell him was that bubbling, on the stove, was a pot of rich delicious vegetable soup with spicy meatballs. (not very spicy since that is not to his liking) Needless to say, I had a happy husband enter the kitchen tonight.
This is my magic soup. Feel free to substitute your favorite veggies, add beans, quinoa, rice, sweet potato, you name it.
1 tablespoon olive oil
Meatballs, cooked in the freezer (you can use browned chopped meat or make you favorite meatball recipe - making a small sized ball - about a pound )
1 large onion, chopped
2 large potatoes, peeled and chopped (small pieces - about 1/4 of an inch)
2 carrots, peeled and chopped (same size)
1 stalk celery, chopped
2 cups vegetable broth
1 can diced tomatoes
2 cups water
2 tablespoons brown sugar
1/2 teaspoon basil
Cook onions in heated oil until translucent. Add celery and cook for another minute.
Add liquids, water, soup, and diced tomatoes. Add brown sugar and if you like black pepper, add that too. I meant to and forgot.
Add vegetables, potatoes and carrots. Cook until they are cooked thoroughly (not mushy), about 15 - 20 minutes. For the last ten minutes add the basil.
If you are not in a hurry, simmer for another hour. If you are hungry, the soup will be fine.