The common cold is nothing that students, with all their classes and commitments, can afford to deal with. Sometimes the best remedies can be found in homemade soups, like this hearty vegetable soup you can make from whatever you have lying around the house. For vegans and vegetarians afraid of store-bought soup because of the ingredients, fear not: this soup is completely free of animal products. It’s a perfect, easy answer to your mid-semester woes.

Hearty Vegetable ‘Anything’ SoupTime: 1 hourFills: 4 big bowls

Ingredients:1 tbsp. cooking oil1 large onion, diced pound baby carrots, halved crosswise2 stalks celery, chopped3 medium potatoes, cut into bite-size chunksSalt and pepper1 carton vegetable stock (found in your grocery’s soup aisle)1 tsp. dried basil2 tsp. dried parsley

Note: You can put pretty much anything you have on hand to this soup. Other suggestions: corn, peas, bell pepper, leeks, diced tomatoes, canned and drained beans or precooked noodles (added after everything has cooked and warmed just until heated through). If you aren’t vegetarian or vegan, you can use a carton of chicken or beef stock instead of vegetable stock.

1. Heat oil in a 10-quart saucepan or a relatively large, deep-cooking pot over medium heat. Add onions; saut until translucent. Add carrots, celery and potatoes and cook about 15 minutes, until vegetables appear soft and a bit browned. Stir in salt and pepper to taste.

2. Add in vegetable stock and bring to a slight boil; reduce heat to low and simmer for 30 minutes, until vegetables are tender.

3. Stir in basil and parsley, and more pepper if desired.

Published on September 26, 2006 at 12:00 pm