Mom's "Everything Goes" Soup

Beginner Cook - Lengthy Cooking Time - Main Course - Vegan - Vegetarian - Gluten-Free

This "Everything Goes" soup, a gem from my mom, isn't specifically Greek but follows the principles of the Mediterranean diet. Simple, healthy, hearty, a must-have in any cook's repertoire. So what is it that makes it so great? Well, it's not a recipe! While the soup calls for a few core ingredients, most of it is improvised based on what you have available. No matter how well you plan out your meals, it's not uncommon to reach the end of the week and find the refrigerator stocked with various odds and ends. The poor lonely zucchini, the half head of cabbage on the verge of going bad, or the handful of turnips that you have no idea what to do with. Much of the time, this leads to good food ending up in the trash. So unfortunate considering that someone worked hard to grow that food and you paid good money for it. That's when Mom's soup comes to the rescue! The fundamental preparation steps are always the same, however, the ingredients can be endlessly adjusted to accommodate whatever you have on hand. With the exception of eggplant, just about any vegetable works. Want to add protein? Throw some beans or meat in the pot. Have leftover rice or pasta? Add some to the bowl when serving. It's also a great time saver; make a batch and freeze to enjoy on days when you don't have time to cook. If there was ever a recipe that saves time and money while joyfully filling your belly, this is it!

Required Ingredients

• Onion
• Garlic
• 1/4 cup extra virgin olive oil​
• Water or stock

​Optional Ingredients

• Corn
• Green beans
• Potatoes
• Zucchini
• Cabbage
• Carrots
• Broccoli
• Bell Peppers
• ​Peas
• Celery

• Tomatoes, tomato sauce or paste
• Salt

• Chopped kale
• Cauliflower
• Turnips
• Beans
• Collard Greens
• Mustard Greens
• Spinach
• 1 tablespoon dried Dill
• 2 Bay leaves
• 1 thyme sprig

​Time - 2 hours

• Preparation - 30 minutes
• Cooking - 1 hour and 30 minutes

Preparation

• Peel and chop the onion and garlic
• Wash, peel, and cut the vegetables and set aside
• Combine with the olive oil in a large pot and caramelize over medium-high heat
• If preparing the soup with meat that has not been previously cooked, add the cubed meat to the pot and brown with the onions and garlic

• Once the onions and garlic have caramelized:
  • If using fresh or canned tomatoes, chop up the tomatoes, add to the pot, and cook for 5 minutes until fully broken down
  • If using tomato sauce or paste, skip straight to the next step

• Add the vegetables, beans (optional), and any previously cooked meat (optional) to the pot, cover with water or stock, and bring to a boil over high heat

• Once the soup reaches a boil, reduce to medium heat, add the tomato paste or tomato sauce, salt, and herbs (optional)

• Slow boil the soup over medium heat for 90 minutes

• When serving, top with grated parmesan and a sprinkle of freshly ground pepper