A friend and fellow genealogist sent me this soup recipe. It sounds delicious!
Rosemary and Ginger Vegetable Soup
(Start to finish 45 minutes, 10 minutes active)
3 tablespoons olive oil
1 large stalk fresh rosemary
2 cloves garlic, minced
2 tablespoons grated fresh ginger
1 large yellow onion, diced
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
2 carrots, cut into thin rounds
8 ounces (about 2 cups) button mushrooms, stemmed and cut into quarters
2 medium potatoes, cut into small cubes
1/2 small butternut squash, cut into small chunks
4 cups vegetable broth
1 cup crushed tomatoes
Salt and freshly ground black pepper, to taste
4 slightly stale sourdough dinner rolls, cut into cubes
Heat the oil over a medium heat in a medium stockpot.
Use a rolling pin to gently bruise the rosemary by rolling over it several times. Add the entire stalk to the pot. Add the garlic and ginger and cook, stirring frequently, 1 minute.
Add the onion, green and red peppers, carrots, mushrooms, potatoes and squash, then saute 3 minutes, stirring often. Add the broth and tomatoes and bring to a simmer. Lower heat, cover and simmer 30 minutes, or until potatoes are tender.
Taste and season with salt and pepper. Discard rosemary stalk. Ladle soup into serving bowls and stir one dinner roll, cut into cubes, into each.
Makes 4 servings.