Winter Vegetable Soup

Living in South Florida can often cause for one to feel out of the loop. Well, at least in the world of all things culinary. While the rest of you seem to be enjoying winter squash, hearty soups and hot tea, I'm jumping into a cold shower followed by a large glass of ice tea to alleviate the discomfort of subtropical heat and humidity. Foods are also light, as the heat somehow suppresses even the most voracious of appetites.

Just yesterday though, Dearies, December 1st brought a cool breeze down over the subtropical hollow. Like clockwork, Old Man Winter decided to make himself present in South Florida. And like a good witch, I have honored his presence by pulling out my heavy knit sweater, putting a pot of herbal tea to boil, and I even baked some Christmas cookies. Shoot, Cauldron Boy was so happy he jumped out the door, smelled the crisp winter air, and howled at the moon!

But don't worry, I reminded him that he is a Cauldron Boy, not a werewolf. And then we ate this wonderful winter soup...

Winter Tomato Soup

Olive Oil-3/4-1 Tbsp.

1 Celery Stalk-sliced

2 Organic Carrots-peeled & sliced

3 Large Garlic Cloves-minced

1 1/2 Cups Green Beans-cut

1 Can Organic Garbanzo Beans

1 28 oz. Can Whole Organic Tomatoes

2 Sodium Free Vegetarian Bouillon*

4 Cups Water

1/3 Tsp. Rosemary Sprigs

1/2 Tsp. Onion Powder

1 1/2 Tsp. Fresh Ground Cumin

1/4 Tsp. Black Pepper

3/4 Tsp. Sea Salt

*Rapunzel brand salt free vegan bouillon is excellent. If you do use a bouillon with sodium, refrain from adding salt till you've tried the soup...

Place olive oil in a large soup pot and bring to medium heat. Once hot, place the celery in the pot. Allow to saute for about 45 seconds and then add the carrots and garlic. Saute for another 30 seconds. Pour in the water with the green beans, bouillon, onion powder, rosemary, salt, and pepper. Bring to a boil, stir, and put the top on at an angle. Bring the heat to where the soup will be at a strong simmer but not a boil. Allow to simmer for 10 minutes.

After 10 minutes of strong simmering, add the tomatoes and cumin. Break the tomatoes down with a wood spoon, stir, and place the top on at an angle again. Allow to simmer for about 5 minutes. Then add the garbanzos and give them 5-7 more minutes of simmering with the top off this time. Adjust salt & pepper to taste...

Enjoy hot with crackers or grilled cheese!