Autumn Garden Soup

prep time:: 30 min
total time:: 2 hr 30 minutes

Makes 10 to 12 servings

This is a straightforward, from-scratch version of the canned vegetable soup so many of us remember from childhood. To vary the flavor, you may add any of several vegetables, cooked meats or starches during the last minutes of cooking; see the variations that follow. Do not add the optional ingredients if you plan to freeze the soup; their texture and flavor would pale considerably.

ingredients

• 1/4 cup olive oil
• 2 medium yellow onions, diced
• 6 cloves garlic, finely chopped
• 4 stalks celery, trimmed and diced
• 3 carrots, peeled and diced
• 3 cups (1/2 medium head) shredded cabbage
• 2 medium potatoes (preferably Yukon Gold), peeled and cut into 3/4- to 1-inch dice
• 2 medium turnips, peeled and diced
• 3 parsnips, peeled, trimmed and cut into 1-inch chunks
• 2 cups canned plum tomatoes, undrained, lightly crushed (from 28-ounce can)
• 1/3 cup coarsely chopped fresh parsley leaves
• 9 to 10 cups low sodium chicken stock or broth
• Salt and freshly ground black pepper to taste

directions

1
In a large nonreactive pot or casserole (preferably enameled cast iron; do not use a thin, flimsy pot) over medium-low, heat the oil.
2
Add the onions, increase the heat to medium and cook, stirring frequently, until the onions have just begun to soften, about 2 to 3 minutes.
3
Add the garlic and cook, stirring constantly, for 45 seconds.
4
Add the celery and carrots and cook, stirring, for 1 minute.
5
Add the cabbage and cook, stirring occasionally, until it has just begun to wilt down, 3 to 4 minutes.
6
Add the potatoes, turnips and parsnips and cook, stirring, for 1 minute.
7
Add the crushed tomatoes and their juices, the parsley, broth and several pinches of salt (do not add extra salt at this point, however, if the broth is salted).
8
Cover partially and bring to a gentle boil.
9
Reduce the heat to medium-low and adjust the heat so that the contents simmer gently.
10
Cook, stirring occasionally, for 2 hours.
11
You may need to add more broth during the last hour of cooking if the vegetables are not completely covered and simmering; may add up to 1 1/2 cups additional broth, then bring to a simmer and continue cooking. Season the soup with freshly ground pepper and salt to taste.
12
(May divide the soup into individual food-safe storage containers and freeze for up to 6 weeks. To defrost, refrigerate overnight, then reheat until hot and bubbling before serving.)