3 stalks of celery, cut into 1/2" angled slices, including leafy top.
1 stalk of leek, cleaned well. Cut into 1/4 inch slices.
1 red onion, cut into quarters then 1/2 inch slices.
1 head of bok choy, cleaned well, halved lengthwise and cut into 1/2" slices (from 2 inches above root to just above where it turns leafy).
5 carrots, peeled, scored well with a fork down lengthwise all around, then cut into 1/2" slices (they should look like flowers).
2 turnips, peeled and cubed.
1 1/2 quarts of vegetable or beef broth
1 8 -16 oz. can of petite cut tomatoes, with juice.
1 yellow squash, quartered lengthwise and cut into 1" slices
1 green zucchini, quartered lengthwise and cut into 1" slices
1 small can of sliced water chestnuts, drained.
1 can asian baby corn cut into 1" bits, drained.
1/2 to 1 quart of water (if needed)
1/2 bag of baby spinach
Salt, pepper, garlic powder, 1 tbsp beef base or 2-3 cubes of boullion (if needed for heartier taste), parsley
1 box of small soup pasta (i.e. ancni pepe, tubietti, starletta, orzo) cooked, drained and cooled. OPTIONAL
This hearty WINTERVEGETABLESOUP (made with beef broth) is busy with many standard and some Asian vegetables. Use fresh vegetables whenever possible. Canned only when you absolutely have to. Serve hot with fresh baked garlic bread or buscuits.
This episode of My Go-To Dish features Daniel Patterson, chef-owner of Coi in San Francisco and Plum in Oakland. The best part of this video: getting to see Daniel in his home kitchen environment. He faces the same issues as the rest of us—old appliances, kids getting in the way, etc. To make his go-to soup your own, see the recipe.
How to Make a Simple Vegetarian Soup
Jason Fox, executive chef of Commonwealth in San Francisco, says guests are always asking him how he makes the simple vegetarian soup he serves at the restaurant. So he showed us! How nice.