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