When the weather is cool and a chill is in the air, nothing warms the body and the stomach like a hearty, bowl of soup. Although, soup isn’t generally considered a menu choice, for Sunday dinner, the many varieties can make it a star-attraction on many family tables.
I’ve found that a nice bowl of soup is very convenient, when you don’t want to spend a lot of time in the kitchen. Pair a bowl of soup with a garden salad, muffins, or rolls, and you have a complete, nutritious meal.
Soups can be inexpensive to make, if you already have ingredients on hand, to toss in the pot. An already stocked pantry, with potatoes and can vegetables, is the beginning of a nice pot of soup.
Hearty Vegetable Soup
Ingredients:
- 3 large peeled potatoes (cubed)
- 2 cups peeled baby carrots
- 1/2 head of small cabbage (chopped)
- 1 can whole kernel corn (15.25 oz)
- 1 can cut green beans (15.25 oz)
- 2 cans diced tomatoes (15.25 oz)
- 4 cups chicken or vegetable broth
- 1/2 teaspoon sage, rosemary, thyme
- 1 teaspoon olive or vegetable oil
Instructions:
- Heat oil in large stockpot.
- Add potatoes, carrots, cabbage. Cook until lightly tender.
- Drain corn and green beans. Add to stockpot.
- Add chicken broth, diced tomatoes, and seasonings to vegetables.
- Continue cooking vegetables until done.
- Serve with garden salad, muffins, or rolls.
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