Wednesday, January 26, 2011

Winter Vegetable Soup

If you find as much comfort and enjoyment in chopping and preparing vegetables as I do, then this soup is for you.

  • 1 teaspoon olive oil
  • 2 ounces chopped Yves Veggie Canadian bacon*
  • 1 cup chopped onion
  • 3 minced garlic cloves
  • 2 cups peeled and cubed acorn squash
  • 2 cups peeled and diced red potato
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1 teaspoon dried basil
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon dried thyme
  • 1 (28-ounce) drained and chopped can whole tomatoes
  • 28 ounces vegan chicken broth (prepared from Not Chick'n bouillon)
  • 4 cups chopped kale
  • 1 (15.5-ounce) drained and rinsed can navy beans
1. Heat the olive oil in a Dutch oven over medium-high heat.  Add the Canadian bacon; saute for 3 minutes.  Add the onion and garlic; saute for 3 minutes.  Add the acorn squash, red potato, celery, carrot, basil, cinnamon, and thyme; cook for 4 minutes.  Add the tomatoes and cook for 2 minutes.

2. Add the broth; bring the mixture to a boil, then reduce heat and simmer for 8 minutes.  Add the kale; simmer for 5 minutes.  Add the navy beans; simmer for a final 4 minutes.  This hearty soup is a meal in itself, but good accompaniments include crusty sourdough bread, wilted spinach or spinach salad, and salty kalamata olives.

*The original recipe actually called for pancetta.  Since no vegan pancetta exists, I was torn between choosing Yves' Canadian bacon or Lightlife's regular bacon. A call to my mom resulted in my decision to go with the former, since she said Canadian bacon was closer to the slight smokiness of pancetta (I haven't eaten all these various meats in so long I couldn't remember).  So thanks Mom!

Nutrition Info:
4 servings (about 2 cups), Calories 349 

Tasting Notes:
The Canadian bacon did indeed lend a wonderful smokiness to the soup; the acorn squash was sweet and tender, and the rest of the flavors married together well.  Basically you could sum this soup up as comfort in a bowl - a perfect recipe to add into your winter repertoire.  The touch of cinnamon gave the soup a wonderful scent as it simmered on the stove, so I was a little disappointed that the taste didn't come through more come serving time - I recommend increasing the amount to a 1/2 teaspoon.


No comments:

Post a Comment