Cold has finally set in, which means it’s finally time for soups and stews. One new recipe I like is this vegetable soup. It’s tasty, healthy & cheap, offering enough food for eight people.
Tweaks: Instead of “Italian seasoning,” I make my own mix of oregano, basil, rosemary, & thyme (all dried and already on-hand). I also add extra vegetables, about 11 cups instead of the recommended 8. My last two batches contained the following:
2 cups yellow squash
2 cups Yukon gold potatoes
2 cups green beans
1 1/2 cup canned corn
1 cup frozen lima beans
1 cup okra (from a friend)
1 cup carrots
The okra’s brilliant here, adding a bit of much needed texture and heft. Kidney beans or pasta might also be good. The key is to use up whatever you’ve got handy–cabbage, cannellini, that last little bit of bacon.
After that, simmer the vegetables for as long as you can. The given time on the recipe is far too short, and you end up with crunchy vegetables. Better to let it simmer an hour or more (although if you’re using pasta, be sure to put that in about 15 minutes before you intend to serve).
The end result (minus a few bowls).