I was at my mom’s house recently and she had a pot of soup simmering on the stove. I asked if I could try some and after one bite, it blew my mind. The flavor was so rich and deep, and with so many amazing vegetables in it you can actually say it’s good for you! She told me the secret is to use cartons of stock, not the broth you get in cans—it helps develop better depth of flavor that you just can’t get with broth.
1 yellow onion
3-4 celery stalks
3 carrots (4 if small)
1 small yellow squash
1 large handful green beans
Heaping tablespoon chopped garlic
1 can petite diced tomatoes (soup size can)
2 cartons of beef stock (Recommended brand, Swanson — getting the good stock is critical)
1 large bunch kale
2 cans great Northern beans (get organic)
Salt and pepper
Grated parmesan cheese
1. Heat 3 tablespoons olive oil in a heavy pot. While the oil is heating, chop the onion and then sauté it. While the onion is sautéing on medium high heat, chop the celery. Add to onion and while that’s sautéing, do the carrots. Follow this process through the garlic. Don’t brown the vegetables, but do a nice sauté so they are softened. Don’t skimp on the sauté process. It gives the soup depth.
2. Add the whole can of tomatoes and juice to the pot, followed by the beef stock. Fill the tomato can with water and add to the pot. Start to bring the soup to a boil. While it’s heating, chop the kale and then add to the pot.
3. Rinse and drain the beans and add them to the pot. Season with salt and pepper. Bring to a boil and then immediately lower to a very slow bubbling simmer. Simmer at least 3 hours; 4-5 hours is ideal.
4. Serve with grated parmesan cheese.
Notes from mom: “This soup stores incredibly well. I make a pot on Sunday and eat some reheated every day for a week. It is still good on Saturday. Also, vegetables quantities can be adjusted based on your preference and what you have on hand.”