Ingredients with Measurements:
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped potatoes
- 1 cup chopped green beans
- 1 cup chopped corn
- 1 cup chopped tomatoes
- 1 cup chopped cabbage
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 8 cups vegetable broth
Special equipment needed:
- Large soup pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large soup pot, sauté carrots, celery, and onion until tender.
2. Add potatoes, green beans, corn, tomatoes, cabbage, zucchini, and yellow squash to the pot.
3. Stir in kidney beans, black beans, diced tomatoes, dried basil, dried oregano, dried thyme, garlic powder, onion powder, salt, and black pepper.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat and let simmer for 30-40 minutes, or until vegetables are tender.
6. Serve hot with crusty bread.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
8 servings
Nutritional information:
Calories: 180
Fat: 1g
Carbohydrates: 34g
Protein: 10g
Fiber: 10g
Substitutions for ingredients:
- Any type of beans can be used instead of kidney and black beans.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Use different vegetables depending on what is in season.
- Add cooked chicken or beef for a meaty version.
Tips and tricks:
- Cut vegetables into bite-sized pieces for even cooking.
- Use homemade vegetable broth for extra flavor.
- Add more or less seasoning depending on personal preference.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freeze soup in a freezer-safe container for up to 3 months.
Reheating instructions:
- Reheat soup on the stove over medium heat until heated through.
- Microwave soup in a microwave-safe bowl for 2-3 minutes, stirring occasionally.
Presentation ideas:
- Serve soup in individual bowls with a slice of crusty bread on the side.
- Garnish with fresh herbs or a dollop of sour cream.
Garnishes:
- Fresh herbs
- Sour cream
- Croutons
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, let it simmer for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator or freezer promptly.
Food history:
- Amish preaching soup is a traditional soup made by the Amish community in Pennsylvania.
- It is typically made with whatever vegetables are in season and available.
Flavor profiles:
- This soup has a savory and slightly sweet flavor from the combination of vegetables and herbs.
Serving suggestions:
- Serve this soup as a main dish for a vegetarian meal or as a side dish for a meaty meal.
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Taste: Savory, Herbal, Hearty, Comforting, Earthy