January (Crystal)

Infinite Veggie Soup

1 can tomato paste (14.5 oz)
herbs, to taste: parsley, oregano, rosemary, basil
chili powder or a little Sriracha
a little butter for the pot
fresh or frozen peas
2 large carrots , sliced
other vegetables you like
⅓ box tricolored rotini
1 16oz. can chick peas
1 large onion, diced
2 cloves fresh garlic, minced
water, about 4 cups

1. Melt a little butter in your soup pot.

2. Sauté the onion over medium high heat until translucent, about 5 minutes.

3. Add the garlic and carrots and cook for a few minutes longer.

4. Mix in the water and tomato paste; turn the heat up.

5. Add the chickpeas, herbs, and spices. Also add any other “hard” vegetables (i.e. potatoes, squash, zucchini, etc.).

6. Bring the soup to a boil, then reduce heat to low and cover partially. Allow to simmer for about 20 minutes, or until carrots are tender.

7. Add peas and pasta, cook until pasta is al dente.

8. Season the soup with more herbs and spices to taste, adding water if it has gotten too thick while cooking.

Gastrography
As any college student can tell you, it’s always nice to have an easy meal at hand for those long nights reading, writing, or doing your arithmetic. This soup was born of desperation on a long winter night when I realized I had eaten canned refried beans for three days in a row. Absolutely disappointed in the lack of fresh anything in my diet, I started tossing everything that looked appetizing into a pot. I wanted pasta. I wanted protein. I wanted veggies. Fortunately, this soup turned out pretty well, and I survived for nearly a week on leftovers, as one of the great things about making a hearty soup like this one is that you can just keep putting in more carrots and water and spices and eat it almost infinitely.

When I make this soup, I always think about my grandma making what she calls “kitchen sink soup”—it has everything in it except the kitchen sink! She also makes a mean “kitchen sink pie,” although the ingredients are a little different. I love the idea of throwing together the odds and ends of whatever is lying around to make a big meal good for sharing or subsisting on alone for days. Make this soup your own: add whatever veggies, spices, and proteins you have leftover from other more organized culinary endeavors and enjoy a pot of Infinite Soup!