Printable version here.
Soups are really not on my list of favourite foods. My husband and daughter, unlike me, love soup. When we eat out, they usually start dinner with a soup whereas the soup invariably ends up being my dinner. Soup fills me up so well, there’s never any space in my stomach for anything that follows.
When we are in the mood for a light dinner I tend to make heartier soups that would be a meal in themselves. This soup made it to our dinner table, one night last week, with home-made dinner rolls.
This soup is my version of a Portuguese soup that goes by this name. Soup, along with bread, is a very popular food in Portugal and their cuisine features quite a variety of soups. However, there is very little choice for a vegetarian, as most of their soups include meat. Even the soups made with vegetables would invariably have chorizo (pork sausage).
This soup is vegetarian.
1 tsp oil (or butter)
1 big onion, finely chopped
½ tsp garlic paste
2 bay leaves
4 cups water (or vegetable stock)
1 cup cooked black eyed beans
1 vegetarian stock cube (leave this out if using stock)
2 medium potatoes, cubed
2 medium carrots, cut into rounds
¼ cup thinly sliced cabbage
¼ cup sliced beans
3 tbsp tomato paste/ puree (I used
2 tbsp marinara sauce + 1 tbsp ketchup)
1 tsp chilli powder (or crushed black pepper)
salt to taste
Heat the oil, add the bay leaves and garlic paste. Stir a couple of times and add the onions. Saute till soft and add the 4 cups of water and stock cube (or stock). Bring to a boil. Add all the other ingredients and mix well. Cover the pan and turn down the heat to low.
Let the soup simmer, for about 20 to 30 minutes, till the vegetables have cooked and the soup has reduced a bit in quantity.
Pour into bowls and serve hot with bread.
This recipe serves 4.
This soup goes to Sra of When My Soup Came Alive who is hosting Susan, The Well Seasoned Cook's event, My Legume Love Affair: Fourth Edition .
It also goes to No Croutons Required: Hearty Vegetarian Soups hosted by Lisa of Lisa’s Kitchen.