Four-Day Vegetable Soup By James Beard, Chef Recipe

Step 1

Put all the vegetables and the rosemary in a deep pan. Cover with water and add salt and pepper to taste -- about 1 tblspn salt and 1 tspn pepper. Bring to a boil gradually over low heat. Cover pot and simmer the soup gently for 1-1/2 to 2 hours, or until all the flavors are well blended. Taste and correct the seasoning.

Step 2

Serve with crackers, cheese, or whatever you'd like.

* Examples of variations *

First day: Enough soup for four people. Serve as described above.

Second day: Add to the remainder another couple of peeled and chopped tomatoes, a few leaves of finely chopped spinach, another zucchini, and a few leftover cooked chickpeas. Add a bit of grated lemon rind and a touch of onion about 10 minutes before serving.

Third day: For lunch, the soup is good cold with a dollop of creme frai'che.

Fourth day: Add 2 or 3 peeled and diced beets, another cup of finely chopped, cooked cabbage, 3 or 4 more mushrooms, and if any, a little left over vegetable broth cooked from another day.

NOTE: Of course, if you have some chicken or vegetable broth you can add it to the soup.

The secret is to have variations of color, texture and flavor.

Things You'll Need

  • 1lg Onion; peeled; fine chopped
  • 3ea Garlic cloves; peeled and
  • -finely chopped
  • 2c Cabbage; cooked and finely
  • -chopped
  • 2ea Carrots; peeled; shredded
  • 1sm Turnip; peeled; fine diced
  • 1ea Mushrooms; chopped
  • 4ea Swiss chard leaves & stems
  • 2sm Zucchini; finely diced
  • 4ea Rosemary leaves; fresh, or
  • 1ts Rosemary; dried; crushed
  • 1md Tomato; peeled; seeded and
  • -chopped
  • 1tb Salt; to taste
  • 1ts Pepper, black; ground fresh
  • -to taste

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