Sunday, November 21, 2010
"Put Up" Soup: Tomato, Veg and Chick Pea Soup
Here is one simple soup you can make to use some veggies/produce you put up (in this case, four home grown items: canned tomatoes, frozen shredded zucchini, dried herbs and dry-stored onions).
Tomato and Chick-Pea Soup
1 large can (drained) or 2 cups home-cooked* chick peas, pureed in food processor or blender
1 t olive oil
1 t butter
1 large onion, finely diced
1 t marjoram
1 T rubbed sage (dried sage that is rubbed between your fingers)
ground black pepper
1 qt tomato puree or stewed tomatoes, pureed.
1 c shredded yellow or green zucchini
vegetable or chicken stock, or broth.
Parmesan, to serve
Melt butter in olive oil in heavy pot. When warm, add onions and a pinch of salt. Saute until onions are caramelized and golden brown. Add dried herbs and pepper and saute another minute to release flavors. Add remaining ingredients and simmer for an hour, stirring occasionally. Serve with a topping of Parmesan cheese...and homemade bread, of course.
Additions/substitutions can include shredded carrots, potatoes, turnips, celery, celery seed, thyme, parsnips, peas (at the end), cooked pasta or rice....
* It is easy to home cook beans: soak beans overnight or while you are at work, drain. Place in a heavy Dutch over and add water to cover (add a bay leaf if you like). Bring to a boil and boil for 10 minutes. Turn off the heat, put a lid on it and winder back to it in a hour. They should be perfectly cooked.