From Soup: a kosher collection by Pam Reiss, Whitecap Books
A perfect autumn soup. Use whatever red wine you like to drink—you can leave it out, but it adds a nice acidity, and the alcohol will cook off.
- 1 small yellow onion, peeled and coarsely chopped
- 2 Tbsp | 30 mL olive oil
- 1 stalk celery, coarsely chopped
- 1 small carrot, peeled and sliced ¼ inch (5 mm) thick
- 2 small red potatoes, peeled and cut into ½-inch (1 cm) cubes
- 4–6 cloves garlic (1 Tbsp | 15 mL), crushed
- 3 Tbsp | 45 mL paprika
- 1 tsp | 5 mL salt
- ¼ tsp | 1 mL black pepper
- 2 bay leaves
- 1 Tbsp | 15 mL granulated sugar
- 1 cup | 250 mL red wine
- 1 can (5½ oz | 156 mL) tomato paste
- 1 can (28 oz | 796 mL) diced tomatoes
- 5 cups | 1.25 L water
- ¼ lb | 125 g button mushrooms, quartered
- 1 small zucchini, cut into 1/2-inch | 1 cm cubes
- 1½ cups | 375 mL frozen green beans
- 1⅓ cup | 325 mL frozen corn kernels
In a soup pot, over medium heat, sauté the onion in olive oil, 2 to 3 minutes.
Add the celery, carrot, potatoes, seasonings and granulated sugar. Sauté 1 to 2 minutes.
Add the red wine and cook 3 to 4 minutes, giving the alcohol a chance to cook off.
Add the tomato paste, diced tomatoes, water and mushrooms and cover. Turn heat to high and bring to a boil, then reduce heat to medium-low and simmer 25 minutes.
Add the zucchini, green beans and corn and allow to simmer 10 minutes.
Pull out the bay leaves and serve.
Per serving:
145 Calories
3 g Fat (21.7% calories from fat)
4 g Protein
24 g Carbohydrate
4 g Dietary Fiber
0 mg Cholesterol
485 mg Sodium