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Monday, February 4, 2019

Dirty Little Secret Soup #Recipe



5-6 cups vegetable broth
1 16- ounce can diced tomatoes
2 16- ounce cans beans rinsed and drained (I usually use 1 Great Northern and 1 Kidney Bean)
2 1- pound bags of frozen vegetables (my favorites are California Blend [cauliflower, broccoli, and carrots] and Italian Blend [zucchini, Italian green beans, broccoli, red pepper])
4 cloves minced garlic
1 teaspoon basil
1/2 teaspoons oregano
1/2 teaspoon thyme
a shake or two of hot pepper sauce (Tabasco)
black pepper and salt to taste
1/2 cup small pasta OR 2 cups diced potatoes OR 1 cup frozen corn or other starchy vegetable OR 1/2 cup of quick-cooking grain (buckwheat, pearled barley, millet, or quinoa or cooked rice OPTIONAL

Put 5 cups of vegetable broth and all remaining ingredients into a large pot. Bring to a boil, reduce heat, and simmer until vegetables are done, about 20-30 minutes. If the soup seems too thick, add more broth. Taste and adjust seasonings before serving.
This can also be made with 2 pounds of whatever fresh vegetables you have in the house.

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