So the other night, the clock struck 4pm and still really didn’t know what I was making for dinner. But I kind of new what I felt like eating. So I went to town throwing together a soup from ingredients we had in the house. I’m not a great cook…but I do have a lot of experience making soups from our vegetarian cooking as of late. It ended up being fantastic! And I’m sure it will be one that we make again and again. I thought I would share the recipe with you. It’s a flavorful and filling soup that’s really pretty simple to put together!
**I’m so sorry…I know my blog does not allow you to copy the text. If you would like this recipe in something you can print out, just tell me in the comments and I’ll send it to you via email!**
…Snow Day Soup…
ingredients…
5 cups golden broth
1 can diced tomatoes (undrained)
6 potatoes (peeled and chopped)
1 large sweet onion (chopped)
2 carrots (chopped)
2 cups frozen mixed vegetables
1 can dark red kidney beans (drained & rinsed)
1 tablespoon olive oil
1/4 teaspoon oregano
2 cloves garlic (minced)
2 tablespoons chopped parsley
salt to taste
directions…
In a large pot, bring broth to a boil. Add potatoes and allow them to boil while you chop the onion and carrots. Add in frozen mixed vegetables and diced tomatoes to soup and allow to boil while you assemble and cook onion and carrot. Warm olive oil in skillet over medium heat. Add onion, carrots, and garlic. Cover and cook until soft, stirring occasionally (about 3-5 minutes). Add oregano to onion and carrots, stir and let warm for another 30 seconds. Add onion mixture to soup. Add kidney beans, parsley, and salt to soup. Reduce heat and allow soup to simmer for 20-30 minutes.
Serves 6-8 {and is great to heat up for lunch the next day!}
Enjoy!
***Some notes***
*I prefer the taste of chicken broth to vegetable stock, but even bouillon contains actual chicken. I have been able to find vegetarian ‘chicken’ bouillon at both the grocery store and the health food store which I love using. It’s less expensive than buying broth of any kind and it allows me to get the flavor of a golden broth.
*If I had celery in the house, I would have thrown it in with the onion and carrots.
*I use the jarred minced garlic…but one day I hope to be savvy enough to use fresh.
*I used russet potatoes because that’s what I had in the house. I don’t think it would matter which kind you used.
*Similarly, I used sweet onion because that’s what I had on hand…but surely you could substitute yellow onion if you have them around instead.
! Yours look delicious!
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