While most of my kitchen gadgets bow down to Ina, I reserve a few for queen Martha. Tonight, after a week full of (quite literally) stuffing ourselves with stuffing, pie, casserole, ice cream, turkey, and more pie, I was ready for something a little more lenient on the arteries. I’m also feeling a bit run-down, and with a lot going on at work this week, I can’t quite afford to succumb to a cold. Tonight, inspiration by Martha, substitution by Varina (basically, whatever we had on hand).
Hearty, Healthy Winter Vegetable Soup
- olive oil
- 4 leeks (white and green parts only), thoroughly washed, halved lengthwise and then sliced thinly
- 2-3 carrots, peeled and diced
- 2-3 celery stalks, diced
- 1/2 onion, diced
- crushed red pepper
- 4 garlic cloves, crushed and loosely chopped
- 6 cups vegetable stock
- 1.5 cups water
- 1 butternut squash, peeled and cut into cubes (again, highly recommend the pre-cut box at Trader Joe’s)
- 1 potato, peeled and diced
- 4-5 stalks baby bok choy
- 1/2 bag baby spinach
- 1 can Northern White beans, rinsed and drained
- juice from 1/2 lemon
- 2-3 stalks fresh rosemary (or whatever fresh herbs you have)
- salt, pepper
- Heat 2-3 tablespoons olive oil over medium-high heat in a large saucepan or Dutch oven. Cook leeks, carrots, celery, onion, garlic, a good handful of red pepper flakes, and a good dash of salt for about 5-8 minutes, or until the veggies are cooked down and translucent.
- Add stock and water. Mix through and bring to a boil (will take a few minutes).
- Add squash and potatoes, mix through, and return to a boil. Reduce heat and simmer, partially uncovered for about 15 minutes, or until potatoes and squash are tender.
- Stir in bok choy, spinach, and beans; bring back to a boil. Add the lemon juice and rosemary and cook a few more minutes.
- Season with salt and freshly cracked pepper and serve with crusty bread.
(Cutting board a gift of the gifted Taylor Mardis Katz of Free Verse Farm.)
The Husband put it best: “Just what the doctor ordered.” Only we’re hoping for no doctors around here. This is a soup for the rotation – really, it just gives me confidence that if you throw all good ingredients into a pot, you’ll get a good meal on your plate (or bowl). Bonus: plenty of leftovers for the week ahead.
One thought on “Ri[ff]ing Off Martha: Hearty, Healthy Winter Vegetable Soup”
This soup just sounds wonderful, especially after a little too much of a good thing!