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I grab whatever vegetables I have on hand and my trusty 8-inch Global chef’s knife and I chop away until I have a big pile of mixed vegetables (usually red bell pepper, carrots, potatoes, zucchini, green beans, celery, mushrooms) of somewhat equal size to throw in the soup pot for a massive amount of vegetable soup to warm up the kitchen on the first snowy day.  I’ve already placed a can or two of diced tomatoes, a can or two of cannellini or kidney beans, and some frozen lima beans, corn, and okra to the pot.  When I’ve added all the chopped vegetables I add enough water to bring the pot to the brim, season with salt and pepper, and cover just until it all comes to a simmer.  Then, I uncover and let the soup simmer away until the house is filled with sweet vegetal smells, the vegetables are tender, and the broth perfectly seasoned.  It doesn’t take too long and I have enough soup to fill us for days……

 

©Stephen Kolyer_Carrots

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