Grandma’s Favorite Veggie Soup
While visiting my grandma in Arizona a few months ago I made this soup for her and she loved it so much she asked me to make it again so she would have some left-over after I went home. Then just yesterday I got an email from my mom asking me for the recipe because grandma wanted to make it for herself! I wish there was a way that I could make some and mail it to her but until teleportation becomes reasonably priced I’ll have to settle for her making her own. Luckily it’s a pretty simple recipe that only takes about 20 minutes and you can easily double or triple it and freeze the excess.
Makes: about 1.5 liters (6.5 cups)
Preparation time: 10m
Cooking time: 10m
Total time: 22m
- 1 large carrot
- 1 medium zucchini
- 2 celery stalks
- 1 cup frozen spinach (or 4 cups chopped fresh spinach)
- 3 cups cooked black beans (or 2 15oz cans, drained and rinsed)
- 1/2 cup organic frozen corn (you can also use fresh corn, but avoid canned)
- 3 cups vegetable stock
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic granules
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cayenne pepper (optional)
- salt and pepper (to taste)
Equipment: 2-liter saucepan or larger, blender
- Mince the carrot, zucchini and celery. You can either do this with a knife by hand, or in a blender. To do it in a blender chop the veggies into about 2-inch chunks then blend on a low setting until they are chopped up but not puréed. Work in batches of about 1 cup at a time as to not overtax the blender, nor liquify the veggies.
- Place the minced carrot, zucchini and celery in a medium-sized saucepan along with the frozen spinach, black beans, vegetable stock and spices.
- Bring to a boil then lower heat and simmer for 10 minutes.
- Test the veggies for texture, if you are happy with the consistency then continue to the next step. Otherwise if you would like them softer you can cook for a few minutes longer.
- Remove 1/3 of the soup and put in into the blender. Blend on high until smooth.
- Return the blended soup to the saucepan and stir. You can either serve right away or if it has cooled too much you can bring it back up to a desired heat before serving.
- Enjoy right away or refrigerate and eat it within a week. You can also freeze this soup. I recommend using individual serving containers so that it will defrost in the refrigerator in about a day.