On the weekends, I like to make up a big pot of soup or chili for quick lunches, especially if I know it's going to be a crazy week. I had a hankering for a ham and veggie soup, and looking through some recipes, I threw this together. Most recently I substituted 3 cups each of chicken stock and beef stock. Surprisingly, it works very, very well.
Italian Vegetable Soup (Or Zuppa di T-Dawg)
Makes 12 approximately servings
6 cups vegetable broth
1 clove garlic, minced
1 large onion, chopped
1 bag (16 oz) frozen Tuscan Vegetable blend
1 fennel bulb, finely diced
28 ounces canned diced tomatoes
16 oz Ham steak, deboned and diced
1/4 teaspoon crushed red pepper flakes
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon italian parsley
1 teaspoon basil
Salt and Pepper (to taste)
In a large pot over medium high heat, combine the broth and garlic, and bring to a boil. Add the onions, frozen vegetables, fennel, tomatoes and red pepper flakes. Cover and return to a boil. Reduce heat to low, and add thyme, oregano, parsley, basil, salt, pepper, and ham. Cover and simmer an additional 30 minutes. Serve with warm Tuscan or Italian bread.
