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every season is soup season...for me.

every season is soup season...for me.

Every season is soup season? For me, yes it is. French onion, Italian Wedding, Egg Drop Soup you name it I’ll order it year round. This summer I was on a farm stand vegetable kick. I couldn’t get enough of the local grown produce. I was buying enough for a family of five with two days to eat it all. That’s when I decided I’d make a big batch of soup and freeze some for a rainy day. There is no real rhyme or reason to this recipe but it worked, feel free to add or subtract some ingredients to make it suit your taste buds. 

 Ingredients:

2 zucchini chopped

2 yellow squash chopped

1 head of broccoli chopped

4 peppers chopped (red, green,yellow and orange)

1 large bag of carrots chopped

3 or 4 sticks of celery chopped

1 bag of spinach (spinach and kale blend works too!)

1 yellow onion finely diced

1 bulb of garlic finely diced (yes I said bulb, no such thing as too much garlic)

1 14.5 ozcan of petite diced tomatoes*

1 14.5oz can of tomato sauce *

1 31oz carton of Vegetable or Chicken Broth *

2 tablespoons of olive oil*

 Additional seasonings:

Salt

Pepper

Red Pepper Flakes

In a large stockpot, add olive oil, onions and garlic on medium high heat. Stir until onions are softened. Add all chopped, diced and bagged vegetables; mix in diced tomatoes and tomato sauce. Mix ingredients until all are coated then add broth. Add a shake of red peppers (I usually add 4) Reduce heat to a low simmer. Serve when carrots are soft. Salt and Pepper to taste.

 

*Items that are always in my pantry

 

 

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