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).
Recipe looks easy enough for me to try! Thanks for sharing – this is perfect for the cold weather!
Hey there! Fantastic recipe! I can’t wait to try it. Once I do, I would like to post my own photos and review on my blog, FrugalFilly.com. Would that be ok? I promise to post a link to your blog, and to give you credit for the recipe!
aka “The Frugal Filly”
Ah, Lenore, you don’t even need to ask! As far as I know, recipes can’t even be copyrighted, only the specific language used in them.
Hope you enjoy the soup as much as I did!
For me this is not only a good and healthy find during recession period. This is a superb add-on to everyday menu. Veggies of all sort are always at the forefront for me. Love your recipe here.