Chumbutt aka Ciambotta Recipe At Last

The following is an old family recipe. It was passed down through a close family friend's Italian Mother. It was always served by my Mama with crusty, buttery french bread for dipping. It is very flavorful, rich and soul satisfying. I always wondered why we called this soup "Chumbutt" and now I know why. Thank you internet.

It is a traditional Southern Italian stew called "Giambotta" or "Ciambotta" and often short version called "Jam-Bawt" or "Cham-Bot". From my research it apppears there are numerous variations for this veggie concoction. Here is our version. Enjoy!

Chumbutt Recipe
2 Large Cans of Whole Tomatoes
1 Cup Vegetable Broth
1 Large Yellow Onion
2 Cloves Garlic
2 Russet Potatoes
2 Carrots
2 Zucchinis
1 Red Bell Pepper
1 Cup Fresh String Beans
1 Cup Fresh Button Mushrooms
1 teaspoon dried Oregano
1 dried Bay Leaf
1/4 cup Olive Oil
1 Talespoon Sugar
Salt & Pepper to Taste

Puree two cans of tomato in blender in batches and set aside. If you don't want to do this step just use crushed tomatoes (but NOT tomato sauce). Get out a large stock pot and begin heating olive oil. Add chopped onion, carrot, potato, garlic, oregano, salt and pepper and bay leaf. Once onions get translucent, add puréed tomato, vegetable broth and sugar. Simmer on very low heat and after about 15 minutes taste test potatoes and carrots for tenderness. Add chopped zucchini, mushrooms and red bell pepper. After about 5 minutes add string beans and simmer for another 10 minutes or until veggies reach desired doneness. Taste broth for salt levels and if too thick add a little water. Serve alone in a bowl with crusty bread or a top rice or pasta for added heartiness. Feel free to add additional vegetables (eggplant is a favorite addition) or chunks of meat for non-vegans. I think you will definitely make this soup a part of your own family tradition from here on. Got Chumbutt?!