Soup for Days
I call this Soup for Days because it’s a lot of soup! You may want to half the recipe or freeze a portion of it. My family tends to enjoy it for two to three meals, so I freeze at least 1/3 of the pot after it has simmered and cooled to room temperature. It’s a great soup for dipping corn chips or a nice thick, hearty bread. And remember, you can add any other vegetables or beans that you like! You can also add meat, Parmesan cheese or any other spice that appeals to you. This is a very forgiving soup and great for building your Kitchen Confidence!
Begin by melting the coconut oil in a large soup pot or dutch oven. If you are using an oil that is in a liquid form, warm it over a low-medium heat.
Add your onions and sweat them for 5-7 minutes.
Add your chopped garlic and allow that to get friendly with the onions for another three minutes or so. Be careful not to let the garlic burn.
Add your celery, carrots, and bell peppers. I let these soften for at least 8-10 minutes when I have time. I think letting these vegetables sauté together adds another layer of flavor in the soup.
Next I add all my spices and stir them into the vegetable until they are coated. It doesn’t look pretty but after 3-5 minutes, your whole house will smell amazing. Remember this is all at a low-medium heat so nothing should burn.
When the harder vegetable like the celery and carrots begin to soften, add your tomatoes, tomato paste, beans and broth. Add your potatoes and your mushrooms as well.
Keep in mind, this is slow food so let your food simmer for at least two hours. It allows the heavy vegetables to soften and absorb all of the other flavors. If you substitute butternut squash for the sweet potato, it will begin to dissolve into the broth around hour number two making it silky and delicious. Don’t forget to season with salt and pepper!