In hindsight, my favorite thing about this was probably the saltines and cheddar that go on top, but THAT’S FINE. Saltines and cheddar are great! I made this slightly thicker than her version with a tiny bit of flour, but you can leave that out if you like a more brothy soup.
I LOVE dishes like this. They’re so simple, but the flavor is insane, and THEY’RE HEALTHY BUT NOT DUMB AND BLAND. No one likes dumb bland foods, so I’m always on a mission to find more healthy dishes that actually taste good! Besides simmering, this soup is completely done in 20 minutes or so, then you just wander off or scream at your kids while the veggies cook! Not that my mom EVER did that. I’m just putting it out there as an option for you if you’re feeling screechy.
You need salt, frozen corn and green beans, canned tomatoes (whole or diced are fine), garlic, onion, potatoes, vegetable stock, olive oil, fresh spinach, and flour. If you’re not into potatoes in soup you can totes leave them out, or you can sub some cooked rice or pasta when you serve the soup – add either of those things when you add the spinach. The great thing about this soup is that you can customize it any way you like! Ground meat if you’re into that kind of thing, other veggies like mushrooms or peppers….the sky’s the limit!
Add the potatoes to the onions, and stir them around for 3 minutes or so. Add a sprinkle of salt here, too. If you’re using salt-free or low-sodium stock, you’ll add salt with each layer of veggies. If your stock is salted, add salt and pepper at the end of the cooking time.
Let the garlic/onion/potato mixture cook for a minute or two, just until you can smell the garlic. Then, sprinkle the flour all over the vegetables and stir it in. The flour thickens the soup just a little bit, but not so much that we end up with a thick gravy-like soup. Just a little viscosity to make it all sexified.
Now, stir the veggies all together and add the stock. I started with 3 cups and then just added the whole quart because the soup tends to thicken a bit as it simmers, and then more when leftovers are put into the fridge.
Increase the heat to medium-high to let the soup come to a boil. When it does, reduce the heat to medium-low to let the soup simmer, covered, for 20 – 30 minutes until the veggies are all cooked through. Taste the soup, and add salt or pepper to your taste.
- 1/4 cup olive oil
- salt and pepper
- 1 diced onion
- 3 cloves minced garlic
- 2 medium red potatoes, diced
- 2 teaspoons flour
- 1 pound frozen cut green beans
- 1 cup frozen corn kernels
- 28 ounces canned whole tomatoes (or diced) in their juices
- 1 quart vegetable stock
- 4 cups fresh spinach leaves
- saltines, for serving
- sliced green onion, for serving
- grated cheddar cheese, for serving
- Preheat a soup pot to medium heat with the olive oil. Add the onion with a sprinkle of salt and pepper and cook for 3 minutes. Add the potato with more salt and stir to coat in the olive oil - cook for 3 minutes more. Add the garlic to the vegetables and cook for 1-2 minutes, just until fragrant. Sprinkle the flour over the potato mixture and stir it into the vegetables.
- Add the frozen vegetables to the pot, and squish the tomatoes into the pot with your hands. Add the stock, and stir the soup to combine everything and pick up any bits from the bottom of the pan. Increase the heat to medium-high and cover the soup to bring it to a boil. When the soup boils, reduce the heat to medium-low and simmer the soup for 20 - 30 minutes until the potatoes and other vegetables are tender. Taste, and add more salt or pepper to the soup as desired.
- To serve, add a handful of spinach leaves to the bottom of a bowl. Top with soup and add any desired toppings.