Martha considers soup to be a cornerstone in a cooking repertoire. Naturally, this means I have to know how. It's a solid option, being veggie packed and warm in my stomach. A girl can only eat so much salad before bending out on a whole delivery pizza. Balance.
I've made Martha's minestrone soup recipe before, broth and all, from scratch. It turned out terribly. It wasn't even edible. That was a few years ago now. Apparently I have amnesia.
This recipe is hard.
I diced veggies for hours, set timer after timer, washed so many dishes... but I did it.
It was a little under seasoned at first. So, I over seasoned it with red chili flakes and it was too hot (ugh)! I was able to cut it with some extra broth to even it all out. Not totally perfect, but edible.
So how do I make this easier? I felt so deflated after this experience. How do I make "making soup from scratch" accessible in my daily life? I've come to realize that finding the answer to this question is what I really want for this blog adventure. How do I make it easier, yet stay true to my 'making real food' mission? I want to find the sweet spot where hard things feel accessible.
And for this story the trick came right to me, like it was meant for me. It came as a suggestions from a friend at a holiday party...
"Make the broth in a crockpot."
Here's how to do it. It's amazing. I'm telling you.
This recipe was adapted from Martha Stewart's "Cooking School" cookbook (the bible) to be made in a crockpot, rather than on the stove. Martha, I am sorry. I'm just doing my best over here.
Wash, dry and roughly chop onion, celery, carrots and garlic. I peel my carrots. You don't have to.
Heat the olive oil in a frying pan on medium heat. Add onion and sauté for 10 minutes.
Add roughly chopped celery, carrots and garlic to the pan and and cook for another 10 minutes.
Transfer cooked vegetables to your crockpot and cover them with water by one inch.
Add all remaining ingredients: parsley, thyme, bay leaf, peppercorns, salt and pepper.
Cook on high heat for 5 hours (I do mine overnight).
Once cooled down enough to handle, set a strainer over another bowl and pour in the stock. Push down on the vegetables to get out as much juice as possible. You can discard the vegetables afterwards.
Place liquid in an airtight jar.
Vegetable stock will last in the fridge for up to three days. However, it will freeze and stay good for up to three months. I like to freeze mine in ice cube trays to use in stir-fry and other cooking endeavors.
3 tablespoon olive oil
1 large onion
2 large celery stalks
2 medium carrots
2 garlic cloves
8 sprigs flat-leaf parsley
4 springs thyme
1 dried bay leaf
1/4 teaspoon whole black peppercorns
pinch of salt
pinch of pepper
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