Got the chicken broth, salt, lemon pepper, celery, potato, carrots, onions, bay leaf, and garlic already simmering. What am I forgetting? – And don’t say ‘meat:’ I have the last of the slow-cooked pulled pork to add later if I’m feeling daring. Also, yes, ‘noodles’ – but those go in later. Anything else?
10 thoughts on “Vegetable soup bleg.”
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White beans add some texture, and you’re probably not heading out in thus weather, but a piece of Parmesan rind works wonders. Or like 1/4 tsp of fish sauce.
Wave a minute pinch of thyme somewhere in the general direction of the pot, but not if you decide to add the pork.
I totally agree with Jackson re Parmigiano and white beans…cannellini if you got em and if you go the pulled pork route a smidgen of sage and a little dollop of bacon grease from your stash in the back of the fridge.
Oh and mushrooms wouldn’t go astray. Go Full Julia and brown thick slices of mushrooms in buttah before adding to the pot.
Now I’m hungry.
You’re looking for depth of flavor, put in some sort of brown sauce (fish, Worcestershire, soy, etc…. watch the sodium content if you’ve already salted the pot). Mushrooms and/or a roasted beef bone. Half a can of diced tomatoes. Build layers of flavors working off the veggie base.
Try some sliced water chestnuts.
Echoing the tomato addition. just not as good without them.
If you weren’t using noodles, then very thin slivers of cabbage.
Protein and umami, as others here have mentioned. I second cannellini beans, and might suggest ginger as a general thing going forward. Rosemary, perhaps.
Throw away the bay leaves.
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Add a pinch of ground cloves.
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Suggest cooking the noodles in salted water (or in extra chicken broth for flavor) separately, then adding right before serving.
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Not a big fan of beans in soups, prefer them in stews. Consider throwing in some wild rice, maybe?
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Mew
spinach. barley perhaps. and hopefully the little redskin taters.
dont put the noodles in at all. cook them seperately…and put them into the bowl you’re going to eat in, then pour in the soup. I do this because if you have leftovers, and the noodles are in the soup, they generally either disolve, or become so soft it turns the soup into a stew…