Despite our name centering us on Wednesday, it has always been our intention to have additional theme days here. We’ve already started this, albeit in a super low key way, *cough* tags *cough* which may have created a teensy bit of confusion. So, for the record, as well as our standard Wednesday posts, we have the following:
Spellwork Saturday – posts focused on various spell components, and the crafting of
Mundane Monday – wherein we live up to our philosophy of Everything Is Magic, and talk about transforming everyday things into spiritual practice
These posts won’t be every week–possibly not even every month, but added on a whatever-feels-right (or necessary) basis.
Now, on to the yummies!
Vegetable Soup is one of my most favorite comfort meals. It’s what I crave when I’m sad, or sick, or when I’ve been eating a tad unhealthily and need to physically rebalance.
This recipe is much more of a loose formula than actual recipe. Dislike celery? Try water chestnuts. Love peas? Throw ’em in! Need more dark leafy greens in your diet? A handful of kale is a great addition. I do like to keep my veggie soup, y’know, veggie. Meaning this version is vegetarian and vegan friendly. Though, that’s not to stop you from changing things up. My mom likes to add ham bits, and my grandmother’s original version started with bacon grease–rather than olive oil–and always included both cabbage and a ham bone.
I would suggest making it once, as written, just to figure out what flavors you like and what you don’t. After that? Have at it! And please do let us know what combos you come up with.
Unlike most of our witchy workings, the ingredients here aren’t vital. The thing of it is, as crazy as it might sound, the vegetables aren’t important. Neither are the herbs. What IS important is how they come together. And that is the point of this exercise. This is meant to be meditative; the chopping, mixing, stirring. For this recipe and meditation, your focus is calmness, contentment, family, and unity.
1-2 tbs. olive oil
2 cloves of garlic, minced
¼ c. each carrot, celery, bell pepper, and sweet potato, all finely diced
2 tbs. dried parsley
2 tsp. dried thyme
½ tsp. dried rosemary
2 large carrots, rough chopped into approx. 1” pieces
3 medium potatoes, rough chopped into approx. 1” pieces
1 small handful (approx. 1 c.) spinach, roughly torn
1 can (15.5 oz.) dark red kidney beans, drained and rinsed
1 ½ c. fresh or frozen green beans, rough chopped
½ c. fresh or frozen corn
1 can (14.5 oz.) petite diced tomatoes
1 bay leaf
4 c. vegetable stock
2 c. water
Salt to taste
In a stock pot over medium-high heat add the oil, garlic, and finely diced vegetables. Sauté until the celery is translucent, approximately 3 to 5 minutes. Stir in the parsley, thyme, and rosemary, and sauté one minute longer. Add all remaining ingredients, and bring to a slow boil over medium heat. Cook 20 to 25 minutes, or until the potatoes and carrots are just barely tender, but not mushy. Remove bay leaf, and serve with crusty bread or crackers.
Yield: 6-8 servings.