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Author Notes: I make this soup following Christmas and New Year celebrations. In my home, we tend to graze when the kids are home from college. This necessitates lots of containers of pickled vegetables, cheeses, pitted olives, breads, crackers and dried fruits. After indulging, this soup is like a detox. You get your fill of vegetables and protein. —carla glass
Serves a hoard...
- all marinated vegetables
- all handfuls cut up cheese
- 1 handful garlic cloves
- 1 cup chick peas
- 1 quart vegetable stock
- 2 cups water
- Cut up bread. Preferably hard or slightly stale.
- In a large soup pot add water and vegetables and simmer on a low flame about 30 minutes. Add whatever cut vegetables you have on hand in any condition short of gross. Add the chickpeas. ( your protein shot).
- After hard veggies soften, add stock, salt and pepper. I add a big dash of cayenne because it wakes up bland vegetables. At this point I add any dried fruits I might have. They add great flavor and texture. Add additional water if necessary and simmer another 30 min.
- Remove from heat and allow to "rest" about 20 minutes. Meanwhile, line up your soup bowls. Place chunks of bread in bowls. Ladle soup over bread. Cover the top of the soup with various pieces of cheese.
- Let everyone decide to either melt the cheese in the soup or fish it out and eat it just warmed.
- This recipe was entered in the contest for Your Best Recipe that Cleans Out the Fridge