Some Good 'Ol Soup for Lunch!

I have been sick the past two weeks and so I have been craving some really good soup. David was sweet enough to make me some chicken soup last week but it didn’t go so well. I ate it, because I love him. But he didn’t even eat it, so that has to say something about his cooking, ha ha. Today’s vegetable and bean soup was inspired, shockingly by Rachael Ray. I was watching her show, the one where she cooks one day for 5 days and she made this vegetable soup with white wine. I decided to make me some soup for lunch. She used vegetables and dumplings but I didn’t want the dumplings so I substituted some beans instead. I also didn’t have any white wine left so I used some red wine. It came out amazing. In David’s words, “It’s one of the best soups I’ve had.” He says that because he loves me but I sort of believe him, to an extent. It’s good, it’s very hearty and it makes you feel all warm and fuzzy on the inside. Perhaps it’s the warmth of the red wine or perhaps it’s because it’s my recipe and I like to brag.

Bean and Vegetable Soup

Prep Time: 20
Minutes Cook time: 45 Minutes
Serves: 6

Ingredients:

1 white onion, diced
4 cloves of garlic slice, sliced
1 can of beans (red kidney or mixed Beans)
1 can of chick peas
1 carrot, diced
1 red pepper, diced
1 yellow pepper, diced
1 zucchini, diced
A few pieces of basil, left on its branch (I used two full branches)
¼ cup of dill, left on its branch
¼ cup of mint, left on its branch
1 mesh cooking bag OR you can use cooking string to tie the herbs together
½ cup of red wine (I used merlot)
6 cups of chicken stock
Olive oil
2 teaspoons of black pepper
3 teaspoons of salt
Dill, Cilantro and/or green onion (optional, for garnish)

Directions:

In a large pot (enough to hold all the ingredients) heat some olive oil at the bottom of the pan, just 2-3 turns of the pan. Once it’s nice and hot drop the onion and garlic to simmer a little. You just want it to get the onions and garlic soft, but not brown. After about 3 minutes, drop all of the vegetables into the pot and stir. Let it cook for about 15 minutes. Drain and wash the beans and chick peas and then strain out all the excess water. Drop the beans and chick peas into the pot and stir into the vegetables. Let it cook for another 5 minutes. Add the red wine, stir and cook for another 5 minutes. Add the chicken stock and then put the herbs in the bag or tied up in as well. Allow it to simmer on medium heat for about 20 more minutes. Garnish your soup with chopped cilantro, dill or green onion—or mix all three. If you are eating carbs., go for some freshly toasted soup dough or Italian bread. You can even make your own crotons and add them on the top of the soup.

Very simple and easy, and DELICIOUS!

*You can put any types of vegetables in here, tomatoes, squash, parsnips, etc.