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Spring Soup

RECIPE – Spring Soup
The Vegetarian Librarian

Serves 6-8 (In the video I made a huge batch – 3 gallons!)

1 lb. leeks
3 carrots
3 stalks of celery
6 small red potatoes
1 cup baby lima beans
1 bunch of watercress (spinach works too, if watercress isn’t available)
8 cups of veggie stock
olive oil
salt & pepper

Trim and chop leeks into small pieces. Over a medium heat, saute leeks in a tablespoon or two of olive oil in the bottom of a decent sized soup pot. Stir frequently. After five minutes add chopped carrots and celery. Cook another five minutes or so until the carrots and celery start to soften up, then add the veggie stock. Chop potatoes with the skins on and add to the pot. Toss your baby lima beans (fresh or frozen) into the mix. Keep flame at a medium heat and cook for 20-30 minutes or until potatoes and beans are tender. Remove big stems from watercress, chop remaining leaves and stems loosely. Add watercress to the soup and turn off the flame. Cover pot and let sit five minutes before serving. Salt and pepper to taste.

FAQs

How did you make your veggie stock?
Chop up an onion with skins on, 3 stalks of celery, the white artichoke leaves surrounding the heart and the stems from a bunch of parsley. Add bayleaf, quite a few peppercorns and a good dose of sea salt. Add 8-10 cups of water, bring to a boil and then reduce heat. Cook for an hour or two on medium-low. Strain.

OR you can use the recipe in my Veggie Broth video.

What is Soup and Bread?
Every Wednesday in winter of 2009 Martha Bayne and the Hideout presented a free weekly dinner featuring soup created by Hideout staff, regulars, local chefs, and maybe even a few “celebrities.” ALL SOUP WAS FREE to guests — but the hat was passed and donations went to the Greater Chicago Food Depository.

To see repices from the 2009 Hideout Soup and Bread season and other things Martha is cooking up see her blog: Soup and Bread

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