Between the peanut blossoms and the fudge, the hot chocolate and the pumpkin cheesecake, I need a lighter meal more than ever during the holiday season. Something vegetable-packed and light, but still deliciously rich tasting and filling. This year that need is being met by this soup. There are so many vegetables in it that I added an extra veggie to the name. Don't think, though, that this is a bland or boring dish. It is different from any other vegetable soup I've made, mostly because there is no single flavor that is overpowering. There are just enough tomatoes, just enough corn, just enough black beans, squash, celery, garlic onion and carrots to add their own unique flavor without taking over the soup. And with so many vegetables packed into it, this soup is thick and hearty. It leaves you feeling warm and full, like any good soup should. I love the sweet flavor that that corn and squash add, and the texture of the carrot and celery pieces. It all blends together so well and so deliciously, I would eat it even if it weren't good for me. Luckily it is one of those rare meals that is both tasty and healthy. It's a welcome break from all the rich food of the holiday season, or anytime in the year you need a rich, delicious, veggie-full dish.
Veggie Veggie SoupPublished 12/09/2013
- 1/2 butternut squash or 1 medium acorn squash
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, minced
- 2 celery ribs, chopped
- 6 cups vegetable stock or chicken broth
- 1 can (14 oz) petite diced tomatoes
- 1 cup frozen corn
- 1 teaspoon thyme
- 1/2 teaspoon marjoram
- 1/2 teaspoon dried basil
- 2 cans black beans, drained and rinsed
- 1/2-1 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoons chopped fresh parsley
- Cut the squash in half and pierce the shell several times with a sharp knife. Place face down on a microwave-safe plate and add 2 tablespoons water to the plate. Microwave on full power for 6-8 minutes or until squash is tender enough to scoop out. Set aside.
- Heat oil in a Dutch oven. Add the onions and cook over medium heat, stirring often, until golden, about 8-10 minutes. Add the carrots and celery and cook 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the vegetable stock (or chicken broth, if using) to the Dutch oven. Scoop the cooked squash in small spoonfuls out of the shell into the Dutch oven. Add the tomatoes, corn, thyme, marjoram, basil and black beans and bring soup to a boil. Reduce heat and simmer, stirring occasionally, until carrots and celery are tender, about 15-20 minutes. Add pepper and salt to taste (usually about 3/4 - 1 teaspoon) and stir in fresh parsley. Serve.
Prep Time: 15 min
Cook time: 35 min