Tuesday, February 5, 2008

Vegetable Stew

This soup gets made often at my house. The ingredients are always on hand.

5 potatoes, peeled and diced
4 carrots,sliced
1 onion, chopped
2 stalks celery, sliced

Cook these in just enough water to cover for about 10 minutes. (Or bone broth.)

Add your favorite seasonings: herb bouillon cubes, rosemary, beef bouillon cubes, pepper, paprika, bay leaf, etc.

Add 1 large can of tomato juice, return to simmering. At this point, you have what I call the base of the soup.

The I add my 32oz. bucket of leftover veggies.This one had corn, peas, and spinach. You can add a 16 oz bag of frozen veggies or aa couple of cans of mixed veggies or just stop here!

TIPS: This is an easy soup for "re-makes". The next day you could add ground beef or turkey. The third day, add leftover noodles, rice, barley, etc.
(We often have this soup for a couple of days with grilled cheese or peanut butter sandwiches.)

*This soup costs about $1.50-$1.75 for the base. The rest are usually leftovers!

1 comment:

Anonymous said...

Do you think you could use sweet potatoes as a substitute? One of my kiddos can't have potatoes, and this looks amazing!