February 11, 2013


On Monday, I woke up with vegetable soup on the brain since, I'm still feeling under the weather I thought that sounded really good.  Off to pinterest I went in search of a veggie soup recipe.  I really tried to find one that would fit all my needs and also the veggies I had on hand.  I couldn't find one that I wanted to use so, I used my own recipe.  I tell you it's hard to write down your own recipe maybe, I should try it more often.  So, here it is!!!!

                                                             Vegetable Soup

2 Tbls. butter
1 small onion, chopped
4 cloves garlic, grated or minced
3 c. diced potatoes, about 3 large
1 c. frozen carrots
6 c. beef stock, divided
1 1/2 c. peas, corn, green beans, frozen
1 c. zucchini, sliced
1 box frozen spinach, thawed and squeezed dry
1 (14.5 oz) can diced tomatoes
1 (15oz) can tomato sauce
1 (16 oz) can kidney beans, rinsed and drained
           salt and pepper to taste
1 Tbls. Italian seasoning
2 Tbls. dried parsley
2 bay leaves
1 Tbls. seasoned salt
1 Tbls. Worcestershire sauce
2 tsp. hot sauce

Melt 2 Tbls. butter over medium heat, add onion saute until tender add garlic, salt and pepper stir cook, another 1-2 minutes until fragrant.  Add potatoes and enough stock to just cover them.  Add bay leaf and carrots.  Put lid on raise heat and let come to a boil, remove lid and cook until potatoes are just tender about 10 minutes.
Once potatoes are tender add Italian seasoning, seasoned salt, parsley flakes, Worcestershire sauce and hot sauce.  Stir to combine.
Add tomatoes, tomato sauce and rest of veggies, and stock, stir to combine bring to a boil reduce, and let simmer about 25-30 minutes stirring occasionally.
Taste and add more salt and pepper if needed.

I used beef stock just because I like the flavor but, you could use any stock you like.  If you wanted to add beef to this you could do that also just saute the beef with the onions and continue with the rest of recipe.  I served the soup with plain ol cornbread.  Enjoy!!!