Rainbow Vegetable Soup

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    • #278966

      aka clean out the fridge soup!

      rainbow vegetable soup
      1 onion, chopped
      2 stalks celery, chopped
      4 cloves garlic, pressed
      1 bell pepper
      1 cup chopped carrot (you can use chopped pumpkin, squash, etc.)
      1 heaping tbs sweet paprika
      3 tsp turmeric
      1/2 tsp cinammon
      1 bay leaf
      a little hot sauce
      15-oz can tomatoes, chopped
      1 large leaf of chard, about 1 and 1/2 cups – can use spinach or other dark leafy green – cut into thin strips
      10-oz frozen green beans or fresh or leftover (or other green veggies that might be lurking in the fridge)
      salt and pepper
      5 cups vegetable stock or broth
      1 tbs olive oil
      In a large soup pot, put oil, onion, and celery.

      Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion. Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots.

      Cook another minute or two and add the spices. Stir and cook until fragrant — another minute or so. Add tomatoes and stock, and simmer for 15 minutes.

      Add beans and chard and simmer for another 5 minutes or until the beans are cooked or heated through. Adjust seasonings.

    • #426739

      We make a lot of what we call “making Do” soup to use up stuff we have especially in the summer when things in the garden get hectic and we need to use stuff up. Toss it in the crockpot with tomatoes and make it soup!

    • #426747

      in the winter, I like to thicken the soup the way the Native Americans do…stir in corn meal until it’s the consistency that I want. hearty, hot soup on a cold day. yum!

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