Recipe for one variation on vegetable soup.
prepare soup stock
in olive oil, saute 1 yellow onion and 6 cloves of chopped garlic
add several carrots chopped into large pieces
add several stocks of celery also chopped
add a handful of dried shitake mushrooms
add two bay leaves
add several dozen pepper corns
add about 8 cups of water and simmer for 15 or 20 minutes
strain the stock, discard the vegetables and put half of it in the freezer
keep half for the rest of the recipe
in a clean soup pot, saute several cloves of garlic
1 teaspoon paprika
add the soup stock
add about a dozen romano beans chopped roughly
add several dozen snow peas chopped roughly
add a handful of chopped broccoli
add a can of cannellini
3/4 small can of tomato paste
4 or so large fresh shitaki mushrooms sliced
fresh oregano, fresh thyme, fresh basil
add dried oregano, basil and thyme
several bay leaves
salt and pepper
and simmer for 15-20 minutes
variations:
cook the cannellini from scratch
use fresh tomatoes sauted in olive oil
roast an anaheim pepper, remove the skin and seeds, chopped
add one small chopped carrot
add one stalk of celery chopped
add juice of 1/2 lemon