epithalon

Love Soup

Yes, those are little carrot hearts!  Isn’t that sweet?  This is my husband’s veggie soup recipe which has always been a family favorite.  One Valentine’s Day, being the romantic that he is (cough, cough) he made it special for the occasion, turning the carrots into little love messengers!   Since that day, the recipe has been known as Love Soup! 

Love Soup Step By Step:

First, assemble your ingredients:

Note:  Those two suspicious looking jars in the back are NOT salsa.  Those are home grown tomatoes from last summer which have been blended, cooked and frozen in quart containers.  In leiu of frozen or fresh blended tomatoes, you can use canned tomatoes, but I’m warning you:  The flavor will not be near as good and I will not be held responsible for the results!

In addition to the items shown, you will also need:

1-2 Tbsp Oil – Olive or Canola

1 Tbsp Italian Seasoning Blend

Salt & Pepper

1-2 Jalepeno Peppers OR 1/2 Green Pepper

Red Pepper Flakes

First, put oil into a LARGE stock pot (this makes a ton of soup – about 8-9 quarts).  Now chop 1 large, or two medium, onions and add to the pot:

Next, chop 4 stalks celery.  Dont leave out the leaves!  (Oooh, I made a funny!)

Throw the celery into the pot with the oil and onions.

Chop 10-12 carrots. 

If you are looking for a romantic evening, you can cut them into hearts.  Heres how:

Cut a “V” into one side of the carrot.  Using a vegetable peeler, scale down the sides into the shape of a heart, and into a slight point opposite your cut-in “V”.  Like this:

Now, slice the length of the carrot. 

Aren’t they precious?  

Almost too cute to put in the pot, but do it anyway.

Turn on the heat and cook until onions and celery are slightly tender. 

While they are cooking, you can chop your potatoes into 1/2 inch cubes.

Add them to the pot. 

If you are going to take a photo at this point, don’t get too close.

If you do, this is what will happen:

Then, you will have to clean your lens.

Add vegetable broth to the pot.

Drain and rinse 3 – 15 oz cans of beans.  You can use whatever variety you like. 

These are Light Red Kidney, Great White Northern, and Black Beans. 

They look very happy together, don’t they?

Add the beans to the pot.  Then, chop 1/2 head cabbage.

Throw it in!

Now, add the tomatoes and stir.  Place some of the soup mixture into your blender container. 

You’ll want it to be about 2/3 full.  Like this:

Take it for a spin!

Then, pour it in!

It looks gross, I know.  But you must trust me.

Add 1 Tbsp Italian Seasoning:

We use a lot of this stuff, so I bought it in bulk. 

Here is the label:

I order most of my herbs and spices from Monterey Bay Spice Company and from Mountain Rose Herbs. 

Monterey Bay:  www.herbco.com

Mountain Rose: www.mountainroseherbs.com

Mountain Rose caters more to the organic product line, but both have great deals on bulk products.  You will pay WAY less for a 1/2 pound at either distributor than you do in the grocery store for a tiny little 2 oz bottle.  Just don’t order more than you can use in a six month period, because you don’t want your herbs to lose their health and taste benefits!

Now, for the other seasonings:

2 tsp Black pepper & 2 tsp Salt

Wheeeeeeeeeeeeeeeeeee!

How’s everybody doing in there?  Okay?  Good.

Now, for my favorite….Garlic!  You need 10 cloves.

Mince them up and add them to the pot. 

Incidentally, an easy way to peel the garlic is to place the cloves (or the whole head in this case) into the microwave on high for about 15 seconds.  When you cut the end of each clove, the skin should just slide right off.

Look!  It’s a CHILLY Pepper!  (hehehehehe)

These guys just came out of the freezer, and actually they are Jalapenos from our garden last year.  We just wash, dry and freeze them whole in ziploc freezer bags.

Remove the end and seed the peppers:

These guys are ready for a dip in the “hot tub”, I think.

Almost done. 

But I know what you’re thinking.

What about the corn?  Did she forget about the corn?

No.  I would never be so cruel.

The corn is special.  We wait to add it until after the soup is blended. 

You are going to have to take my word for it, because I didn’t take a photo, but ours went in now.

I swear.

Then we lightly sprinkled in some crushed red pepper flakes for a little zip.

If foam develops on the top of the pot during cooking, just skim it off. 

You’ll need to cook this soup over low/medium heat for 1 to 2 hours, stirring every so often.  

Then, remove the peppers and let it cool.  DON”T EAT IT!   

Okay…one little taste, just to check for seasoning.  Add salt and pepper if needed.  But don’t get carried away.  You really have to wait until the following day for the flavors to fully develop.

Heat and serve topped with parmesan cheese, with a nice crusty bread or crackers on the side.  This soup is so healthy and satisfying and completely guilt free, so no matter if you have more than a couple bowls!

Enjoy! And by the way, since you have SO much soup to share, invite the neighbors over to enjoy it along with you!

This entry was posted on Tuesday, February 8th, 2011 at 2:15 pm and is filed under Recipes, Soups, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

6 Comments

  1. Kelly says:

    That soup is sooooo delicious and I know first hand, I’ve had it!!

    ... on June 17th, 2010
  2. What Life Dishes Out » Blog Archive » Cooking became easier, and more fun, when I learned… says:

    [...] result of a missing ingredient, substitution or improvisation of some sort.  My husband’s Love Soup was created entirely without a recipe!  He always just “eyeballed” the ingredient [...]

    ... on July 4th, 2010
  3. Keith says:

    I ran across this recipie in a search for a love soup. Tried it out and it was fantastic. The fact that it is gluten free is even a plus. I buy my stuff from http://www.goodhopebotanicals.com and have for years. Thought you would like another reliable source. I’m going to try the gluten free blueberry muffins this weekend.

    ... on August 3rd, 2010
  4. What Life Dishes Out » Blog Archive » Pretty In Pink: Mixed Green Salad with Fresh Raspberry Vinaigrette Dressing, Feta and Pecans says:

    [...] Some years, it’s been the tomatoes that have been most abundant, providing me with plenty of fruits for Bruschetta, Super Savory Summer Salsa, and Marinated Tomatoes with Basil.  There was also usually tomato harvest leftover to giveaway and go into our freezer.  This year though, our tomatoes got a late start and haven’t been nearly as abundant.  We are canning some of the tomatoes this year – since we’re out of freezer space – and only hope we are able to preserve enough of a supply to make it through the winter for inclusion in our Love Soup. [...]

    ... on October 24th, 2010
  5. Ariana Anderson-The Frugally Rich Life says:

    Looks delicious! Just a quick question: If you aren’t so fortunate to have frozen tomatoes, how many cans do you need and what size? And are they diced or ? :) Thanks!

    ... on February 10th, 2011
  6. admin says:

    Ariana, Three 15 oz. cans of tomatoes should be fine. We actually blend our garden tomatoes, then cook, cool and freeze them, but diced tomatoes would be good since you are going to blend some of the soup anyway. I’ve had friends make it that way and love it! If you want to use one less can and throw in a fresh chopped tomato for better flavor, you can do that too. This soup is really versatile!! :-)

    ... on February 10th, 2011