Marton Mama’s Vegetable Soup
- 1/4 cup olive oil
- 1 small onion, diced fine
- 4 cloves garlic, crushed or minced
- 2 cups carrots, diced
- 3 cups green beans, diced
- 2 cups celery, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 3 cups cauliflower florets, chopped
- 2 tsp Hungarian paprika
- 1/3 cup Wondra flour
- 16 cups water
- 3 tbsp salt
- 2 cups peas, fresh
- 3 medium red potatoes (with or w/o skin), diced
- 1/2 bunch Italian parsley, stemmed and minced
- 4-5 cups broccoli florets, chopped
- 3 cups zucchini, chopped
- On medium to high heat, sauté onions and garlic for 2 to 3 minutes in olive oil, stirring until onions begin to turn translucent.
- Add carrots, celery, green beans, cauliflower, and red and green peppers and another 3 to 5 minutes until vegetables begin to sweat. Adjust heat to sauté but not burn veggies.
- Add 2 teaspoons Hungarian Paprika and continue to sauté and stir for approximately 30 seconds being careful not to burn paprika. (burned paprika will turn extremely bitter and spoil your soup)
- Add 1/3 cup Wondra Flour and continue stirring for another 30 seconds to create a rue type coating on vegetables. (if you would like to keep this gluten free, skip steps 4-6)
- Add 1/2 water (about 7 cups), stirring and scraping bottom and sides of pot, incorporating to dissolve rue type coating on vegetables and pot into the broth.
- Keep stirring until you see that the liquid is smooth without any clumps of flour/rue visible.
- Add peas, diced potatoes and the remaining water (another 7 cups), 2 tbsp salt and bring soup back to a boil, stirring occasionally.
- Once boiling point is reached, reduce heat and simmer for approximately 10 minutes.
- Add broccoli, zucchini and minced parsley simmer another 10 or so minutes until vegetables reach preferred doneness.
- Taste and adjust flavor if needed. If soup lacks salt, add a little at a time, tasting as you go. If it is saltier than you like, add a bit of water to get to preferred flavor, cutting down or increasing seasoning quantities according to your preference.
- I do not like over cooked vegetables and this can turn to mush if you keep it hot too long or cover it and leave it.
- As soon as vegetables are cooked but still firm, I ladle soup into mason jars: 2 cup, 3 cup and 4 cup portions, cap, and immerse, filled, capped jars, into a sink full of cold water before storing them in refrigerator.
The mason jar maker, Ball, sells plastic lids and dissolvable labels that I use to label and date soups for storage.
I always heat soup in a pan on the stove rather than microwaving it. It is actually faster while also preserving nutrients in the vegetables.