Vegetable Stoup

My roommate and I wanted to cook something cheap that would last for many meals. Nothing saves better than soup, which is satisfying, yet healthy and inexpensive.

Our stoup is heartier than a soup, but not as thick as a stew.

 

Ingredients:

• Olive oil
• 1 white onion
• Salt and pepper
• 5 stalks of celery, chopped
• Similar quantity of peeled and chopped carrots
• 4-5 cloves of garlic, minced
• 5 potatoes, chopped in ¼ in. pieces
• Red wine
• 1 carton of chicken stock
• 1 large can of tomatoes
• Thyme, onion powder, red pepper flakes
• Cilantro
• 1 lime
• Basil
• Parmesan cheese (optional)

Heat a pot on high and coat with olive oil. Sweat the onions and salt them (salt pulls out moisture and flavor from the onion). When translucent, add the celery, carrots and garlic and season with salt and pepper. Next, add the potatoes soon after.

At this point, the veggies deserve a splash or two of red wine—or anything you have. Simmer with a whole carton of good quality chicken stock and a large can of chopped tomatoes.

Season with dried thyme, onion powder, black pepper, and red pepper flakes for some heat. Stir in lots of chopped cilantro and continue to cook, covered until the potatoes are soft. Finish with the juice of a lime and plenty of chopped basil. Garnish with parmesan cheese and chiffonaded basil.

I served mine with a sourdough crostini. This was the best vegetable soup we have ever had.

Plus, this recipe will make a ton of stoup, so you will never feel the need to say “No stoup for you!”