I have a giant soup pot at my place--the kind big enough to boil a whole turkey in, if you had to. These soup recipes are enough to fill the pot. I love making big pots of soup because I live with a lot of people, so it gets eaten really quicky. In fact, I put the soup in individual jars so that people can just grab it and go. Alternatively, a mason jar with a ribbon on it, full of tasty soup, makes a nice little present/treat for a friend. These soups also freeze really well. And they make really nice potluck treats. So, here are 2 really hearty good soups:
"v8" Soup.
5 cloves of garlic, minced
1 large onion, diced
2-3 large sweet potatoes, peeled
3 medium-largish potatoes
6-7 carrots
4-5 large beets
1 bunch of green kale, chopped
2 cans of white beans
2 cans of crushed tomatoes
3 litres of unsalted vegetable broth or water (as needed)
Salt & Pepper
Olive oil
Thyme, or whatever herb you like
1/2+ tsp of chipotle chili powder
1. Cube the potatoes, peeled sweet potatoes, beets, and carrots. In a bowl, rub in olive oil, salt, and pepper. Roast in the oven at 350, for about 45 minutes, or however long it takes your oven to roast them...
2. In a large pot, sautée the onion in about a tablespoon of olive oil at medium heat. Add the garlic, chipotle chili powder, some thyme or other herb (if you'd like), and a bit of black pepper. Continue sautéeing.
3. Once the onions are "done," add the 2 cans of crushed tomatoes and the two cans of white beans. Let it simmer to a boil.
4. Once the start of your broth is boiling, add the kale and 1 1/2 litres of vegetable broth. Cover the pot and steam the kale in your broth. This should take 5-10 minutes. Once the kale is steamed, use a hand blender to completely blend the broth, kale and all. If you want to make the kale chunks as small as possible, you can use a food processor, but if you don't mind a bit of texture, the hand blender is a lot easier and less messy.
5. Finally, add your finished roasted veggies. Let them simmer in your mashed up broth for 20 minutes. Season with salt & pepper to taste.
6. Once the roasted flavour has simmered into the broth, use a hand blender to blend in the roasted veggies. Add liquid (broth or water) and seasoning as desired.
White Bean, Kale, Potato, Roasted Garlic Soup
1 bag of white beans (about 2 1/2 cups dried), soaked for 24 hours.
2 onions, sliced
16 small-medium potatoes, diced
1 bunch of kale, chopped
6 large cloves of garlic (unpeeled)
Fresh rosemary, about 5-6 "branches"
Salt & Pepper
Olive oil
4 tbsp Lemon juice
2 cubes of unsalted vegetable bouillon
1. Rub the diced potatoes in olive oil, salt, and pepper. Rub the unpeeled garlic cloves in olive oil. On a cookie sheet, roast them in the oven. About 40-45 minutes, or less- depending on your oven.
2. Sautée the onions in a large pot. At 2 tbsps fresh rosemary, chopped, and pepper.
3. In a separate smaller pot, boil the white beans until cooked. You can add a bit of bouillon so that they absorb the flavour. When they're done (about 20 mins on high), add them to the pot with the onions.
4. Once you've added the white beans to the onions, add 2 cups of boiling water with 1 cube of vegetable bouillon dissolved in it. Then add the chopped kale and cover the pot with a lid. Steam the kale for about 10 minutes.
5. Once the kale is steamed, use a hand blender to blend the broth.
6. Add the roasted potatoes, and blend. Dissolve the second cube of bouillon in another 2 cups of water, and add as needed. Peel the roasted garlic cloves and add them as well.
7. Chop the rest of the rosemary, and it along with the lemon juice and more salt and pepper to taste. Simmer the soup for about 20 minutes and it's ready to eat.
*I also added broccoli stalks to this soup. I Chopped them and boiled them in with the onions before I added the kale. I found them to be very "woody," but if you want to use broccoli, or broccoli stalks, it works well in this soup.
