Monday Menu: Vegetable Soup

Vegetable Soup

That would be "vegetable" not "vegetarian".   This soup was started with frozen roasted tomatoes from last summer and pork stock.

Brussels Sprouts

I wasn't paying close attention when I bought these, but 1/3 of them had insect damage.

To 3 quarts of cold stock, I add carrots and halved sprouts, brought that to simmer for 12 minutes, then added whatever leftovers I had on hand.  This method will not overcook your sprouts!

And those leftovers would be cooked cauliflower, sauteed leeks, and mushrooms.  I let that come back to simmer, adjusted for salt, turned off the heat, and covered the pot, for one hour.  It is steeping like tea to allow the flavors to come together.

Vegetable Soup with Pasta

I reheated to a simmer again, then added a cup of fun transportation-related pasta shapes and continued for another 10-15 minutes, until the pasta was cooked through.  I thought it was yummy, and Dan had seconds - but complained about the lack of meat.

He heated up some barbecue ribs to go with it.