So, here’s the thing. My mom makes the most delicious vegetable soup and when I started my family and began asking her for recipes, her Veggie Soup was one of the first I wanted. Well, much to my surprise, Mama doesn’t have a recipe! She said, “Oh, I don’t know. I kind of make it up as I go. It’s different every time. Just wing it!”
Uh… What the what? I can’t just “wing” deliciousness, mother! However, after realizing she was serious and had no recipe for me I tried to remember all the ingredients I could from hers. After a handful of not so great attempts, I finally landed on a recipe that my whole family loves! We love it so much, that we actually have it about once a week in the winter.
So here is my rough recipe:
1 medium onion
1 head of celery
4 garlic cloves
1 Bay leaf
1/2 tsp Dried Basil
1/4 tsp Mild Hungarian Paprika (optional)
64 oz Vegetable stock (you can use chicken stock, I just think vegetable stock has more flavor.)
Cut up and sauté all the veggies with a splash of olive oil and a TBS of butter in a large soup pot. Try and make the pieces of vegetables as close to the same size as you can, it will help them cook evenly. Let them sauté for approx 15 minutes, just starting to get tender. Add a generous pinch of salt and pepper.
Next, add the vegetable stock, basil, bay leaf, and paprika.
*Please note: if you’re going to use Paprika, make sure it is Hungarian. There is no comparison in flavor!!!! So worth looking for and buying the real stuff. Some supermarkets may carry it, but chances are you’ll have to get it at a specialty food shop or a European deli. The depth of flavor from it is irreplaceable! And yes, I am Hungarian, so take my word for it!!*
Let the soup simmer for 15-20 minutes with the lid on, so your veggies get nice and tender. Taste your soup along the way and add S&P as needed.
And that’s it!! So easy and your family will love it!
Get creative and add other veggies to the mix if you want to! Potatoes or parsnips are a nice starch and help bulk it up. Let me know what you think!