Long Tom Veggie Soup
From elgourmand 14 years ago
- 4 hrs to make
- Serves 6
I know there are a hundred veggie soups here at GR; most of them have carrots in them. I like carrots; until you cook them. This is a simple yet hardy soup that is easy to make and a joy to eat. Try to get really fresh ingredients and the flavour is just magnificent. Read more I never thought of cooking with cucumbers much before coming to Samoa. Cucs were for pickles and salads; but here they cook a fair bit with them here and it works great. This soup can be lunch or the hearty soup course for dinner. We’ve actually had this with bread & cheese and called it dinner. I usually do this in the crock pot but whatever works for you. See less
Ingredients
- • About 6 cups (1.5ltr) water. You could use some chicken or beef stock here but I like the veggie taste and so keep it simple. shopping list
- • ¼ lb (110g) smoked bacon, cut into small chunks. shopping list
- • 1 large head of napa cabbage cut up how you like it. shopping list
- • 1 medium to large size cucumber, peeled, seeded and cut into 1” (25mm) chunks. I like lots of cucumber in this. shopping list
- • 1 cup long green beans cut into 1” (25mm) bits; ± to taste. shopping list
- • 1 medium onion chopped. Some spring onions, with a bit of the tops go well here but don’t overdo it. shopping list
- • 1 Tbs. butter, optional. shopping list
- • 1 garlic pod, chopped fine; optional. shopping list
- • 2 – 3 medium portabella mushrooms, sliced. shopping list
- • 4 – 6 cherry tomatoes, quartered. shopping list
- • A pinch of basil, ± to taste. shopping list
- • A bit of cilantro, ± to taste. shopping list
- • ¼ Tsp cumin, optional. shopping list
- • salt & fresh ground pepper to taste. shopping list
How to make it
- 1. In a small skillet, cook the bacon until done but not crisp.
- 2. Put all of the other ingredients in your crock or stock pot, add the cooked bacon. See Photo
- 3. Cook on low/medium for at least 4 hours or high for about 2 hours. Cooking longer on the low/medium setting just makes it better.
- This is one of those what’s in the fridge type soups but I usually stick pretty close to this recipe because we really like the result See Photo. I have added a few chunks of leftover gourd squash or a bit of parsnip to good effect. Now and then we sprinkle a little parmesan cheese on it when served; but that seems to happen to a lot of stuff around here.
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