Not one hour after I hung my freshly washed sheets and towels out to dry on Friday did it start raining. It was so perfectly timed that it was hilarious.Those of you who do your drying the old fashioned way know that it is a risky business. It is a constant gamble with the weather Gods. Pondering the sky, you wonder “hmmm…is it gonna pour? I can’t really tell. Well, Dang. I have no clean jeans! Heck, let’s just go for it.” Then it happens. Your happy clean clothes are fluttering in the breeze, almost completely dry. Almost. As you watch this beautiful miracle, something blurry falls through the sky. A dark splotch appears on your purple blouse. It’s like a horror movie…”noooooo” you yell, slamming your way through your screen door. Snatching whatever you can into your arms, saving your clothes from the torrential rainstorm and promising yourself you’ll never be so risky again. But then next week comes…it’s laundry day…and there are clouds in the sky.
Pants, socks and T-shirts are hanging off the back of every chair in the house. Dry Dry Dry, I am chanting. It is still raining and I wore my down jacket today. Brrr. It feels like winter, which means that soup is in order. Come sit by the fire, wrap up in a warm blanket, and sip this heavenly broth.
Only have 30 minutes to make dinner tonight? Gotcha covered, yes I do. I created this recipe while in a panic, really. I had to be out the door in an hour, but craved something soothing and tasty. “Shooting from the hip”, is what my Carolina friend calls it. Sometimes you just hit dirt, but when you’re lucky, you peg that nasty cowboy. This method can yield really really horrible meals…but sometimes it can encourage culinary breakthroughs. That’s how I like to think of this soup. Full of vibrant colors, this slightly spicy broth will surely bring the rosiness back into your cheeks. Perfection, really.
Where The Hell Did Summer Go Vegetable Soup? (Say that run on sentence with a Southern accent and watch THIS movie ASAP)
1 & 1/2 Tablespoons Coconut Oil or your oil of choice
1/2 Cup Broccoli Florets
1 Carrot Chopped Up
6 Green Onions, Thinly Sliced
1 Stalk of Celery Chopped
1/3 – 1/2 (depending on how spicy you like your food) Jalapeno chopped with seeds discarded
1/4 Teaspoon Freshly Grated Ginger
2 Large Garlic Cloves Chopped
32 Ounces Chicken Broth
14.5 Ounce Can Diced Tomatoes
1 & 1/2 Tablespoon Tomato Paste
15 Ounce Can Great Northern Beans (or whatever bean you like!)
1/2 Teaspoon Coriander
1/2 Tablespoon Agave or Honey
1/4 Teaspoon Red Pepper Flakes
1/4 Teaspoon Garlic Powder
1/2 Teaspoon Dried Thyme
1 Teaspoon Cumin
1/8 Teaspoon Cayenne Pepper
Salt and Pepper to Taste
Heat your oil in a soup pot on medium high. Add your green onions, celery and carrot. Cook for about 8 minutes, stirring it a few times. Add your Jalapeno, ginger and garlic. Cook for about a minute. Slowly add your tomatoes, tomato paste, broth and beans. Add your spices and honey. Stir it up a bit. Bring to boil, then reduce to a gentle simmer. Add your Broccoli, put the lid on your pot, and cook on low for about 15-20 minutes, or until carrots are a bit tender. Sip…salt….smile.
All pictures were taken by the man who is cooking my dinner tonight….Evan Lentz!