Cozy Vegetable Soup

This soup was inspired by one that I enjoyed at a restaurant. As soon as I got home I got to work crafting the perfect replica. Once you try it, you'll understand why.

Serves 6

1 large onion, diced

1 package Kemach minestrone soup mix

1 (16-oz.) bag frozen mixed vegetables

2 large Yukon Gold potatoes, chopped

4 stalks celery, sliced

1 (15-oz.) can chickpeas, drained

9 cups water

1/3 cup flour + 2/3 cup hot water, mixed to make a slurry

1. In a large pot, stir together the onions, soup mix, frozen vegetables, potatoes, celery, chickpeas, water, and slurry.

2. Bring to a boil, then reduce heat to low and simmer 1–2 hours.

Crispy Garlic Crostini

You can’t have soup without a cracker! These crostini (“toasts” in Italian) add the perfect amount of crunch to any bowl of soup.

Serves 4-6

1/2 French baguette

1/2 cup olive oil

1 tablespoon garlic powder

1 teaspoon parsley flakes

1/2 teaspoon salt

1. Preheat oven to 375°F. Line a baking sheet with aluminum foil.

2. Slice baguette into 12 slices, each 1⁄2 inch thick.

3. In a small bowl, mix oil with garlic powder, parsley, and salt. Brush both sides of each baguette slice and place on the baking sheet in a single layer.

4. Bake 10 minutes, or until golden brown. Serve with soup.

Photo by Chay Berger

Ingredients thanks to Evergreen Lakewood

Featured in the Whisk by Ami Magazine