Snow Day Vegetable Bean Soup
We finally got some snow, real snow that stuck to the trees and windows. Not that much actual accumulation, but for two days, we’ve lived in a slowly swirling snow globe, and it felt rather magical after a long November of grey, stick season. We have one dog who loves to romp in it, hides from us when we call him to come in, and another who is afraid of it, so ins and outs have been a bit challenging.
We stoked the fireplace all day, brewed tea, listened to some music, and watched a movie or two, and we didn’t go out of the house once, well, except to try to coax Riley back in. The only thing that would have made it better was if I had one of my grandkids sequestered with me, but that would have also meant making a snow man or snow fort until we felt like human popsicles. So I baked, and I made soup, did a little writing, finished reading a book, and spent a good deal of time just watching snowflakes. This is good side of living in the north, the forced slowing down to regroup. The quiet, well at least until the winds pick up, and we got our share of those this weekend too.
Our favorite soups
Growing up, my mother was the queen of soup making. It was always filling, always delicious, and it stretched to feed her multi-generational family. We all had our favorites whether chicken noodle (mom’s favorite), split pea (dad’s choice), old fashioned tomato, vegetable, or a chowder of many varieties from corn to clam. Always served with bread, if we were lucky it was my mom’s homemade.
A beginner soup that stands the test of time
For my snow day soup, since I didn’t plan to venture out, I decided on a vegetable bean soup using what I had on hand. Vegetable bean was one of my favorites as a kid, and the chunkier the better; whatever we had on hand went into the soup, and it was always good, and always a little different. I hardly think of this or most any other soup as having a recipe. If you are new to cooking, making soup is a great way to gain confidence in ‘cooking by the feel of it,’ even without a recipe at all. As long as a few basics are there, you’ll succeed and end up with a comforting bowl of soup.
In the beginning, there’s got to be flavor
What are the basics? Well, every pot of soup or stew my mother made began with what is called a mirepoix, a selection of gently cooked aromatics, a flavor base, that will soften and sweeten the dish. It certainly wasn’t thought of in a fancy French term in my house; my mother never called it by name, but she used it my instinct. She just gently sautéed carrots, onion, and celery as the start of every pot of soup she made, being careful not to brown them, but even if they got away from her and browned, that was alright too. These aromatics are an excellent base for just about any soup or stew one could think of, many sauces too, and starting off this way is a habit for me as it was for her. At times, actually quite often, I swap out the celery for fennel because it is a personal favorite, and more often than not, mushrooms make their way at the beginning of the soup process, sweet peppers too.
A universal technique
You’ll find these soup starters around the world. Your Italian sofrito is quite similar, and Spanish and Portuguese might add garlic and tomato. In Germany, celeriac and leeks will be used, and if you are Cajun, your base will be onions, celery, and sweet peppers, the traditional trinity. If you’ve heard the term ‘pinçage’ we’re just talking a mirepoix with tomato paste added.
Now, make it yours
After the base is softened, any special seasonings and garlic get added so their flavors can bloom for a minute or so, then perhaps some garlic or herbs, the rest of the veggies can go in, followed by your liquid, either a stock or just plain old water. Unless my mother was making a chicken soup, water it was for her, and no matter the soup, in went a couple of bay leaves. The vegetables will all add their essences to the soup, creating their own stock. Very tender veggies such as peas or greens go in at the end.
Plan for a snowy day
The next time you find yourself in a snow globe, head for the kitchen and put on a pot of soup to gently simmer in the background. If you live where there is no snow, just substitute the word rain and you are all set. It doesn’t matter what you have for vegetables, you’ll have plenty, and it will all taste great.
Snow Day Vegetable Bean Soup
- 1 Purple onion, or leek, sliced
- 1 bunch fennel stems, or 2 stalks celery, chopped
- 1 carrot, or parsnip, sliced
- 4 cloves garlic, finely minced
- 1 tsp. crushed fennel seeds
- 2 tbsp. tomato paste
- Sweet red pepper, chopped
- 2 cups cauliflower florets
- 1 sweet potato, sliced
- 1 or 2 turnips, chopped
- 2 cups Brussels sprouts, halved
- 1 cup or so butternut squash slices
- 2 purple or other firm potatoes
- 2 cups cooked adzuki beans or other of choice
- Vegetable stock or water to cover
- 1 Parmesan rind if you have it
Over medium low, heat a couple of glugs of olive oil and add the onion, fennel, and carrot. Let these gently cook until softened, then add the garlic and fennel seeds, sautéing for a minute or two, then add the tomato paste and let cook for another few minutes.
Add the rest of the vegetables and beans, cover with water or stock, season with salt and pepper, and turn up the heat. My mother would also tuck in a couple of bay leaves at this point, so I advise doing so, and while you are at it, add a Parmesan rind if you have one stashed in your freezer!
Bring to a boil, reduce to a simmer, cover, and let it simmer away until it is where you want it, an hour is usually a good amount of time, more or less as you like.
Serve piping hot with some toasted bread, sprinkle with a bit of Parm or some toasted bread crumbs, and call everyone to the table. If they’ve been out sledding, it will help to thaw them out.
Copyright 2024– or current year, The New Vintage Kitchen. Dorothy Grover-Read. Unattributed use of this material and photographs is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.
Supporter of: Slow Food Fair Trade USA Northeast Organic Farmers Association EcoWatch Let’s Save Our Planet No Kid Hungry Hunger Free Vermont Environmental Working Group World Central Kitchen Sustainable America Seed Savers Exchange Save the Children Vermont Farm to Plate
I haven’t ever used fennel. I am unsure how to prep it, but I do love 🍲 soup and use the same base as your Mum. Bay leaves and celery tops are a must.
The beautiful snowy pics were a delight to see. Sadly, no soup here atm, we are having a heatwave.
Ah, then you must be in the mood for a lovely chilled soup!
Fennel is greatly underused, but adds lovely flavor. Pretty much all parts of it is edible, from the bulb to the flowers and seeds.
Chilled soup sounds delightful. Any suggestions?
Well, since we’ve been chatting about fennel, how about a vichyssoise imposter that is delightful chilled or hot? https://vintagekitchen.org/2021/09/26/fennel-and-leek-vichyssoise-with-seared-scallops/
It’s one of our summer favorites!
But the easiest to make is a no-cook gazpacho. I make a big batch and we have it for lunches and snacks when we don’t feel like cooking at all! Very refreshing.
https://vintagekitchen.org/2024/06/18/spicy-gazpacho/
Ooo. Thanks so much. I will take a look at that.
I think you’ll like it!
The choice of veggie is wonderful. I love the addition of crushed fennel seeds.
Thanks! Fennel is one of my favorites, and I slip in those flavorful seeds when I can.
We got our first dose of winter yesterday, and I had an opportunity to try out the snowblower and a couple of shovels. 🙂 I like your idea of staying in, keeping warm, and eating well.
Enjoy your winter wonderland Judy! They are predicting a week of rain here now!
This soup sounds delicious and I am starting to think you are a closet vegetarian. The description of your snow day sounds idyllic.
I love a snow day! You get to do what you want; I think it’s the kid in me!
Now I’m in the mood for soup. 🥣
It can be contagious’
Sounds like a perfect soup day and my day would likely have been very similar. I like your philosophy on soup making and then using what you have on hand.
Thanks!
That’s how my mom cooked, and everyone was happy to sit at her table.
Oh, this does look good, D! I remember my mom using fennel in her soup; it adds a very distinct flavor which I think is great in veggie soup but not all soups. No snow here but it looks so pretty up there, you can have our share! 😊
I’ll take snow over grey any day! But not too much…
Ah, I miss snow! But it’s a rainy day at the inn and all is Christmas cozy. It’ll do!
Yes, soup goes well on a rainy day!
I love the photo of the vegetables. Such beauty! Great soup.
I LOVE the photos of the snow!!🥶🤠
Thanks Mimi! Love those veggie rainbows.
It is cold and rainy in my world today, and soup is definitely on the menu!
Jenna
So warming, through and through!
It is indeed the time for a hearty bowl of winter soup – this looks great!
Thanks John!
Soups are one of my favorite things to throw together using odds and ends.
It’s great, isn’t it? And somehow, it all comes out tasting wonderful.
You packed quite a lot of veggies into your soup! Would sure warm up the soul on a Winter’s day!
Thanks Jan! It was delicious, and I have two containers in the freezer for another day!
Your soup sounds cosy. I miss the snow, although it was sometimes inconvenient but it was still beautiful. Don’t have snow anymore but still have soup! I also love some fennel in it as well.
Soup and snow go together beautifully Mary, but so does soup and no snow! Thanks for stopping by.
So full of vegetables!
Crammed! And really delicious!
Looks hearty and tasty. I never considered putting Brussels sprouts in a soup before but now you’ve got me curious because our house is definitely a soup house, especially in winter and when I spend too much time in the writing cave, which btw would be far more enjoyable with your current view!
Ah, a writing cave is a good place to be in winter, especially if you have a mug of soup by your side!
I love soup! All kinds of soup!
I am making soup today.
Thanks for the inspiration!
I am a retired teacher. I LOVED snow days! Thanks for the memories!
I absolutely loved when my kids had snow days. It was like a special gift of time with them.
❄️🥰🥰🥰❄️
Great soup to have on a snowy day! The mix of all these colorful veggies and beans in one soup is so nutritious. Parmesan rind adds such a lovely fragrance to soups. 🙂
I always have a few rinds tucked in the freezer. It adds tremendous flavor to any soup or stew, and I’m sure you have your little stash too!
Soup looks delish, but that dog peeking around the bush is a winner, too!
He’s such a little scamp. When we want him to come in, he has now decided it has to be a game of hide and seek first!
Yes, it’s that time of year for a delicious soup – love the dog!
He’s a naughty little not who never wants to come in! He now lives hiding!
Some things I don’t like about winter, but I always enjoy that it’s now the season for soups. Soups are such wonderful comfort foods, and can be easily adapted based upon the ingredients that are on hand.
That’s why I love them too, no recipe really needed, you can even start with a large but perfect stone.
Nice reminder of the wonderful Stone Soup story.
There is almost nothing more comforting in cold weather than a bowl or mug of homemade soup! I don’t care what kind of soup it is, it will cure whatever ails you. Your instructions are so good for layering the flavors. I know some people struggle with making homemade soup and I honestly think it’s only because they rush to get everything in the pot. Taking time to build the flavors is sooo worth the wait!
It sure is Terrie, coaxing the most of of those aromatics and spices makes the biggest difference in pot of soup.
A hearty and healthy soup full of flavor from all those veggies.
Thanks Karen! It really hit the spot on a cold day.
Vegetable bean is a hardy soup on a chilly day. I appreciate days like this when we can snuggle inside in our cozy homes. Love to you, Dorothy. I hope all is well with you.
Hope you have a wonderful holiday!
Sounds cozy! We haven’t had snow yet–but if we do, soup’s on!
We lost all our snow last week, but more is forecast this week! Looks like we’ll have a white Christmas.
I love to add soffritto when making so hearty and delicious soups! Absolutely mouthwatering and full of flavor 😋 Your dogs are too cute 🐶 😍 and it looks so beautiful! I miss so much a white Christmas 🤩
Thanks Ribana! The dogs are always keeping us on our toes that’s for sure.
Right now, our snow has all gone, but we’ve got more due in this week, so I suspect we will have a white Christmas.
Wow Dorothy! Talk about flavor, this is perfect with the snow. Now for a white Christmas!
We lost all our snow, and today it is 50 degrees outside! But there is supposed to be a little snow later in the week, fingers crossed!
It was so pleasing to read your take regarding using a broth. I’ve always considered, if using a good base, that becomes a broth in the cooking. Delish!
Wow – can’t beat a good soup 🥣
The veggies always cooperate and make a beautiful broth!
Soups and stews are so soul warming.
Body mind and soul!
This visual warmed my heart, “We stoked the fireplace all day, brewed tea, listened to some music, and watched a movie or two, and we didn’t go out of the house once.” We’re big on soups in my family. I have a minestrone that takes most of the day to cook. Starts with water, beans, and hamhocks, two hours later add the vegtables, and the final stage I add potatoes and pasta. So good. Your recipe I just printed and will be using this week. We’re headed up to the lake for the New Year and this will be a nice surprise for everyone. Thank you Dorothy. Hugs, C
Enjoy that delicious soup, with whatever spin you can put on it.
Have a wonderful time with your family, and make more precious moments!
🩷💕🩷
My mom made a lot of soups too when I was growing up. My favorite was fish soup it wasn’t a chowder. I like your selection of veggies. Making soup tomorrow and will use your suggestions..Thx Dorothy! 🐦🔥💥
You are very welcome!
I love a fish soup too, a seafood stew with tomatoes and lots of flavor is one of my favorites, but I also love New England chowders as long as they are not thick and gloppy.
Happy New Year and Happy Cooking!
This sounds like the perfect soup for a snow day! 🙂
It was pretty perfect, and we’ve had lots of snow days lately!