simplequietmodern

A simple soup for bitter cold winter days. No recipe really, but rather a  guideline. Start with a protein selection then go through the refrigerator and pantry for any and all vegetables that need to be put to good use. Start chopping and browning when the news comes on and by the time it’s over, you’ve got dinner. Plate it up in a Chez Panisse soup bowl from Heath, add a basket of bread on the side and BOOM!, done and done.

photo: Heath

Today’s pot started with browning 1 lb. of ground beef, breaking it up into larger chunks. Remove from pot and drain off rendered fat. Add a couple of tablespoons of olive oil to the pot and cook 1/2 yellow onion chopped and three cloves of garlic sliced. Salt and cook until starting to become translucent. Then add the rest of the veg you have gathered. Today the selection was as follows, each chopped to similar size pieces; 1/4 head of green cabbage, 1/2 medium zucchini, a handful of mini San Marzano tomatoes, can of cut green beans with liquid, 1/2 yellow pepper, 1/2 large carrot, 1/2 package frozen cauliflower. Add these to the pot with the browned meat and 2 quarts of beef stock. Increase heat until pot starts to boil, then and simmer, covered, on lower heat until the firmer veg .like the carrots and cabbage, are tender about 20 mins. Add additional stock if needed and adjust seasoning.

I’ve switched this up using shredded rotisserie chicken with chicken stock and a slightly different assortment of veg and it’s just as simple, just as good.

photos unless otherwise noted: gp