It’s 61 degrees on the thermometer, but if you keep the blinds closed and sit in the basement all day watching basketball you’ll think it’s only 16 degrees and the 19th of February. Well, it is only the 19th of February but that doesn’t mean you can’t enjoy a nice bowl of homemade soup.
Homemade Vegetable Soup
4 carrots cleaned and sliced
2-3 stalks celery sliced ( I like to include the leafy portions also)
1 med onion chopped
2 baking potatoes, peeled and diced
1/2 of a small head of cabbage, chopped
1 small pkg Frozen Italian Green Beans
1 can of petite diced tomatoes
1 pkt Swanson Flavor Boost-chicken flavor
2 cups water
1 32 oz container unsalted Chicken Stock
1/2 of a 32 oz container Vegetable Stock
1 1/2 tsp dried basil
1 tsp dried thyme
4 bay leaves
salt and pepper
Lay down a thin film of EVOO in bottom of large soup kettle. Fire it up over med heat and dump all the veggies in and stir it around a little bit to heat up. Add everything else, with salt and pepper to taste. Bring to a boil, reduce heat to Low and simmer til veggies (mostly potatoes) are tender, about 90 minutes. Serve with some shredded Asiago cheese on top.
Pictured here with a stuffed Portobella Mushroom and Jalapeno Cheese bread, both of which I bought at Bakers.