From Author Victor Bouchard
Well it's definitely Spring in Denver, and a very wet one. This is a good thing considering we are usually very dry. It also means that the Spring garden is going nuts and we're getting eager to put in the warmer weather veggies like tomatoes.
Being another rainy day it was perfect to make some veggie soup. Using a pressure cooker means you get the taste of a long simmered soup in a fraction of the time so you can still enjoy the rest of the weekend. Measurements in this soup do not need to be exact. Like it's ingredients the process should be free flowing and organic. There are several herbs in the garden already and there's something really comforting about harvesting them in a light drizzle. Sort of makes you think this is how life should be.
2 Cups chopped onion, celery, and carrots
2 15. oz cans of diced or stewed tomatoes
2 Cups chopped Bok Choy
1 Can Garbanzo beans rinsed
2 Cloves crushed garlic
1/8 tsp ground black pepper
2 TSP sea salt
2 Whole Bay leaves
Chopped Chives, basil, oregano, rosemary, and sage. Fresh is preferred and about 4 TBSP total.
1. Sweat the Onions in a heated pressure cooker pan over medium heat. Add the carrots, celery, and garlic and cook about 5 minutes until onions are translucent.
2. Add two cans of tomatoes and chopped Bok Choy. Fill an empty tomato can 6 times and add to pot. Stir well.
3. Add Seasonings, beans, and herbs and mix well. Bring to a boil over medium-high heat.
4. Once gently boiling add the pressure cooker lid and follow instructions to process about 6-10 minutes. Serve hot with bread.
This is a very warming and comforting soup on a cooler or rainy day like we have here today. As soon as I warm up I'll be going to the nursery to find some more plans for the garden. Not going to let the rain get me down, it's now just a good planning day.