Tuesday, August 16, 2011

Vegetable Soup

Auntie was nice enough to bring me a football sized zucchini the other day, and I have been wondering what to do. Well a gloomy, overcast day just begs for soup. This is a mix of fresh and frozen ingredients, and of course you can make your own subs where you see fit. that's the beauty of soups, their flexibility to taste and available ingredients.

2 cups Chicken Stock
2 cups Tomato puree or basic sauce
3 cups fresh Zucchini, seeded and diced about 3/4 inch
1 cup frozen corn
1 cup frozen cut green beans
3 cloves minced garlic
2-3 tablespoons olive oil, option for richness.
1 tsp Italian Seasoning
Salt and Pepper to taste

     We make chicken stock on a regular basis, but a good quality low sodium store brand works fine too. Heat the stock and tomato puree together on medium low heat to a simmer, NOT a rolling boil. Add the rest of the ingredients and simmer, covered, until zucchini is desired tenderness. I prefer it a little firm, about 45 minutes, but you may wish to go longer. This is a great soup base that allows you to add or subtract your choices. Broccoli is usually a constant in my veggie soup, just didn't have it on hand today. Some small pasta, rice or potatoes will stretch the servings as well, but I was in a lighter mood today.


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