Basque Vegetable Soup
This gets served as part the "setup" at Basque restaurants here in Bakersfield. We have a large Basque community here, and the food is great. The restaurants are fun places.
The "setup" comes with every meal, and goes something like this: bread, soup, beans, salsa, blue cheese, a vegetable, a green salad, spaghetti, pickled tongue, french fries. That is all before your entree. And you are welcome to seconds, thirds, or whatever - they will keep bringing food out. Yes, many people just order the setup.
This soup is a quick and easy recipe to knock out, and you can vary the ingredients to your taste and pantry.
1 onion, chopped
4 cloves garlic, minced
3 carrots, chopped
3 celery stalks, chopped
1 small head of green cabbage, chopped
2 large russet potatoes, chopped
2 qt chicken stock
1 can 15 oz whole tomatoes
1 tsp Thyme
1 tsp salt
1/2 tsp pepper
Pinto beans
Salsa
Heat a pot to medium, add oil, onion, celery, cabbage, garlic, salt and pepper. Saute until the vegetables are soft. Add tomatoes, potatoes, thyme, and chicken stock. Bring to boil, reduce to simmer. Cook until potatoes are soft.
Serve bowls with added beans and salsa to taste. French bread with butter on the side.