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Sunday, March 16, 2008

Delicious Vegetable Soup

So good, so incredibly, incredibly, incredibly good. It's relatively easy to make you and adjust it however you want.

5-6 cups vegetable broth (or beef boullion cubes, it was what we had on hand. :-D)
1 16-ounce can diced tomatoes
2 16-ounce cans beans, rinsed and drained (I used kidney beans and white beans)
2 1-pound bags of frozen vegetables
4 cloves minced garlic
1 teaspoon basil
1/2 teaspoons oregano
1/2 teaspoon thyme
a shake or two of hot pepper sauce (or even a jalapeño)
black pepper and salt to taste
OPTIONAL: 1/2 cup small pasta OR 2 cups diced potatoes OR 1 cup frozen corn or other starchy vegetable OR 1/2 cup of quick-cooking grain (pearled barley, millet, or quinoa) or cooked rice (We used sweet potatoes)

Put 5 cups of vegetable broth and all remaining ingredients into a large pot and cook until vegetables are done, about 20-30 minutes. If the soup seems too thick, add more broth.
Taste and adjust seasonings before serving.

We adjusted this as to what we had on hand, since right now neither of us can afford groceries. Instead of spinach we used cabbage, added at the beginning. We used peas, carrots, celery, and sweet potatoes. Very good. It's incredibly filling and it's 2 points per half cup.

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