You may be thinking to yourself it is spring why would they be writing up a recipe for Vegetable Soup? Well here in Upper Michigan the calendar may be saying that it is spring but looking outside you would never know that. We have many, many feet of snow on the ground and mother nature has decided that we don’t have enough and wants to add even more to it today. This soup will also be perfect when all the fresh vegetables are growing in the garden and I can’t wait to be out there picking them to make this Vegetable Soup.
This soup is full of robust vegetables and you could use whatever vegetables you would like. I found the recipe for the soup in a Taste of Home Cookbook – Guilt Free Cooking. The original recipe is called Italian Vegetable Soup and I have decided to add a few other spices. Basically Italian has now met African as I have used spices that would be used in an African dish ~ Ginger, Garlic, Anise and an African Spice called Kalé. Black Pepper or Grains of Paradise can be substituted for Kalé.
I serve this soup with Garlic Cheese Biscuits, except I only made Garlic Biscuits as I left out the cheese and they were perfect.