This is the vegetable soup you would have never eaten as a kid. I mean, it's all vegetables, with absolutely no meat in sight. Potatoes take up the bulk of each bite, with tomatoes lending some color and much needed acidity. But I like to think I've grown since then, and while the desire to make a huge batch of vegetable soup doesn't strike often, I can now say that I have a solid recipe when needed.
Like most of my favorite soup recipes, this one comes from Barbara Kafka's Soup: A Way of Life. It couldn't be easier. Plus, since the prime spring vegetables are about a month from appearing in markets, this a great soup for using the heartier winter vegetables. Make sure to add a hefty slug of hot sauce—it really makes every bite pop.
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 cups canned chopped tomatoes
- 8 cups chicken stock
- 1/2 pound Yukon gold potatoes, peeled, cut into 1/4-inch cubes
- 1 small carrot, peeled and diced
- 4 ounces frozen peas
- 3 medium scallions, ends trimmed, thinly sliced
- 2 tablespoons kosher salt
- Black pepper
- Hot sauce
Melt butter in a medium-sized saucepan set over medium heat. Add onion and cook until translucent, about five minutes.
Add tomatoes and stock, turn heat to high and bring to a boil. Lower heat to medium low and simmer for 15 minutes.
Add potatoes and carrots and simmer for another 15 minutes.
Add the frozen peas, scallions, salt, pinch of black pepper, and a dash of hot sauce. Heat until warmed. Then turn off the heat and serve. Add more salt, black pepper and hot sauce to taste.