The Everything Soup

Just like “everything” bagels,  with every imaginable topping but the kitchen sink, this is the Everything Soup. It should be self-explanatory. My grandmother called it the “vos in der kurt” soup which literally means “whatever cards you are dealt, you have to play with.”
In this case, whatever veggies you have in your refrigerator and/or freezer, get them out and play with them.

Don’t you wish all your veggies were as lively and playful as these adorable Japanese girls? Let’s see what we have.

Evrtng Soup 1.jpg

Here are some fresh frozen carrots, sweet peas, string beans, and corn. That’s a good beginning. I sort of had this soup in mind a few days ago so I was collecting and freezing leftover veggies. They will have to be pulverized in a food processor which works much better if they are frozen. Whatever you have: broccoli, cauliflower, zucchini, pumpkin, peppers, etc. just make sure you clean, cut, dry, and freeze them ahead of time, to make it easier to process.

Evrtng Soup 2

Next, we need some kind of beans – any kind. I prefer red or pink beans or black eye peas just because they add color. And I just happened to have some red beans on hand, so I soaked them overnight and then cooked. They are sitting in their own liquid, waiting their turn.

Evrtng Soup 3.jpg

Not everything is frozen! There is a stalk of fresh crunchy celery added to the mix. However – poor celery stalk! – it’ll fall under the metal blade of my food processor together with all the frozen vegetables.

Evrtng Soup 4.jpg

So all the frozen veggies, together with the celery stalk, are pulsed until completely pulverized. Scrape the sides as needed, making sure there are no recognizable chunks left. You’ll have to get it to a smooth consistency, as much as possible, depending on your choice of vegetables. Meanwhile, the beans are sitting pretty, thinking, “Aha! They got demolished, but we are still intact!” True, but into the pot they go, together with the liquid in which they were cooked, and together with the processed veggies.

Evrtng Soup 5.jpg

 To liven it up, dice a nice juicy tomato and add it to the pot, together with some of those assorted chopped stems you  – hopefully! – saved when using the leafy parts of fresh herbs. Add water to the pot to its full two quart capacity, stir to mix everything up, and bring it to boil. 

Evrtng Soup 6.jpg

It looks good already, but you still have to season it. Catch the moment when it starts boiling – do not overcook! – and add the seasoning plus a secret ingredient – amaranth.

Evrtng Soup 7.jpg

In addition to my standard combination of pareve soup powder, salt, pepper, and cinnamon, I throw in some amaranth, in order to thicken the soup and give it some texture. Bring it to boil again and turn it off. Stir well, otherwise the amaranth might stick to the bottom of the pot. When you serve, make sure to get both the amaranth and the beans into every bowl as they tend to sink to the bottom.

Evrtng Soup 8

Certainly, you could skip the pre-frozing of the vegetables. You can do it the old-fashioned way: cook them to death, boil all vitamins and nutrients out of them, then mash them up and throw them back in for seasoning. But where would your summer goodness be? This way, your vegetables are almost raw, they are brought to boil twice for just a couple of seconds, and all the nutrients are preserved and ready to to go into your tummy! Not to mention that it takes about 10 minutes to make it, when you are in a crunch. Serve it hot, cold, or room temperature, it will be equally delicious and very healthy.

INGREDIENTS

  • 2 cups of fresh frozen pre-cut vegetables of your choice
  • 2 cups of red or pink beans, pinto beans, or black eye beans, including liquid
  • 1 celery stalk
  • 2 quarts water or less
  • 1 cup diced tomato (1 large tomato)
  • 1/2 cup fresh herbs and/or herb stems in any combination you prefer
  • 1/2 amaranth
  • 1 heaping tablespoon vegetable soup powder
  • Pinch of cinnamon
  • Salt and pepper to taste

PROCEDURE

  • Cook beans or use fresh frozen beans. Preserve liquid.
  • Pulse frozen vegetables together with celery stalk until smooth consistency. Scrape sides, if needed. Transfer to two-quart pot.
  • Add beans including liquid.
  • Add diced tomato and herbs. Add water to fill the pot. Stir well.
  • Bring to boil. Add amaranth. Season with soup powder, cinnamon, salt and pepper.
  • Stir, making sure amaranth doesn’t stick to bottom. Bring to boil, turn off.

Enjoy!

 

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38 Comments Add yours

  1. Another one that I want to try! Very much my type of cooking (creative or disorganised, whichever you prefer). Brilliant 🙂

    Liked by 2 people

  2. Disorganized is more like it, thank you!

    Like

  3. This looks absolutely scrumptious! I am so going to make this soup 🙂

    Liked by 1 person

    1. Thank you – I hope you like it!

      Liked by 1 person

  4. Sumith Babu says:

    This sound yummy!! Will try this:))

    Liked by 1 person

    1. Thank you – coming from you, it means a lot to me.

      Liked by 1 person

  5. Reblogged this on koolkosherkitchen and commented:

    Give it everything you got and enjoy the easiest and the most nutritious soup you’ve ever made!

    Liked by 1 person

  6. susieshy45 says:

    Let me look into my fridge to see what I have. I don’t like the taste of celery- do you have any substitute- Dolly ?
    Susie

    Liked by 1 person

    1. Dear Susie, this is really an “Everything” soup – just throw in whatever you have and whatever you like and pulverize it together! Enjoy!

      Liked by 1 person

  7. I love such soups, with lots of vegetables. So hearty and filling. 🙂

    Liked by 1 person

  8. This is so cool! I never thought to nutri-bullet my veggies for soup! Thank you!

    Liked by 1 person

    1. Shall I tell you a secret? This soup was invented out of necessity last year, after dental surgery. The surgery is long forgotten, but the soup became one of our favorites.

      Liked by 2 people

      1. Thank you for sharing your secret. It’s an excellent anecdote too!

        Liked by 1 person

      2. Thank you, dear Mel!

        Liked by 1 person

  9. This looks very good, Dolly 🙂
    I have to ask you with the Amaranth, you wrote 1/2, how do you buy this?

    Liked by 1 person

    1. Thank you, Irene! I buy it in 1 lb bags, which is 450 gr. I meant 1/2 cup because it expands and really gives volume to the soup.

      Liked by 1 person

      1. Thank you for your help. I will try this to give my soups more volume too 🙂

        Liked by 1 person

      2. Good luck – enjoy!

        Liked by 1 person

  10. lghiggins says:

    I have never put my veggies through the blender before putting them in the soup–I guess it makes for a nice thick “liquid.” Some of the ingredients in your recipes are not available in Mexico, but amaranth is and I think it would be perfect in a soup. I love soup and can’t wait to try this.

    Liked by 2 people

    1. Thank you, Linda, I am glad you liked it. Some of the ingredients I see in other people’s recipes are not available here, or are not kosher, which means the same thing to me, but I play with them and have fun. I am sure you are doing the same!

      Liked by 1 person

  11. Balvinder says:

    Hi Dolly, when I click on your recent everyday soup recipe. It takes me to the one you posted in July.
    Anyways, the frozen vegetable soup is interesting. I use amaranth for porridge and as a flour but I never thought of using it as a thickener. Great idea!

    Liked by 1 person

    1. Thank you, dear Bal, I am glad you like it! I have tried different uses for amaranth, but the only one we seem to like is as a thickener in soups.

      Liked by 1 person

  12. I am contemplating this very soup right now. I call it Gypsy Soup. 🙂 Mine will have a few herbs I froze from the garden, some garden frozen okra, an onion, some carrots — and I’m not sure what else! Thanks for this recipe. It will help guide whatever my frozen/leftover veggies will become….

    Liked by 1 person

    1. Thank you for your kind words! I love your name for it – Gypsy Soup. Enjoy your mix!

      Liked by 2 people

  13. I have a similar recipe I affectionately refer to as Garbage Soup – meaning everything that others may throw into the garbage I throw into the soup (or anything that WILL be garbage if I don’t use it soon). I have never pureed the ingredients first, tho’ – or added a thickener like amaranth, so I’m eager to try your version. THANKS for sharing.
    xx,
    mgh
    (Madelyn Griffith-Haynie – ADDandSoMuchMORE dot com)
    ADD/EFD Coach Training Field founder; ADD Coaching co-founder
    “It takes a village to educate a world!”

    Liked by 1 person

    1. The idea is to pulverize everything beyond recognition in order to get away from the garbage image – enjoy!

      Liked by 1 person

      1. I have been making Garbage Soup since I was about 20, so the two words in combo don’t bring to mind the kind in the can. I only bring it up to explain the name to others. I WILL enjoy your version, however.
        xx,
        mgh

        Liked by 1 person

      2. As long as you enjoy it – “what’s in a name”?

        Liked by 1 person

      3. The name makes me grin, actually. It tickled my father as well, and he began to make it too, toward the end of his life.
        xx,
        mgh

        Liked by 1 person

      4. Then you absolutely must keep the name, in honor of your father.

        Liked by 1 person

      5. It does bring him to mind every time I make it. Thanks for understanding.
        xx,
        mgh

        Liked by 1 person

      6. I had my cry when I was setting the table for holiday, of course…

        Liked by 1 person

      7. Of course – and probably every year in the future. We never get over missing loved-ones who moved on before us — especially parents.
        xx,
        mgh

        Liked by 1 person

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