I don't know about you, but I'm thinking that I've had enough winter. There's been no snow accumulation for us, and the bitter temperatures just have to go. Unfortunately, I don't think we can convince Mother Nature to send spring to us any sooner. So to cope with the cold, husband and I have been keeping the kitchen in working order with steaming, cozy dishes to warm us from the inside out.
Vegetable soup has made an appearance twice in the last month. The first time we served it with gouda grilled cheese sandwiches (out of this world good!). The next time we made sweet cornbread. I can't decide which one I prefer, so just go with whatever sounds best!
- What You'll Need
- 4 carrots, peeled and diced
- 1 onion, diced
- 2 celery stalks, diced
- Olive oil
- 1 garlic glove
- 28 oz. diced tomatoes
- 5 cans V8 juice
- 2 cups water
- 2 chicken bullion cubes
- 2 cups frozen green beans
- 1 cup frozen corn
- 4 potatoes, peeled and diced
- 1/3 of a green cabbage
- 2 bay leaves
- 1/2 TSP ground white pepper
- 1 TSP chili powder
- Dash of fresh ground pepper
- What You'll Do
- Put the carrots, onion, and celery in a dutch oven or large pot on medium heat. Sprinkle with olive oil and cook until the onions are translucent. Next add the crushed garlic clove.
- Add the diced tomatoes, V8 juice, chicken bullion cubes, and water. Next put in all of the remaining vegetables.
- Turn the heat up to high. And add the seasonings. Stir well.
- Bring the soup to a light rolling boil. Cover with a lid and turn down to low-medium heat so that it will simmer. Let it simmer for about an hour.
- Taste test and add salt as desired.
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