Rain and cooler weather blew in yesterday making it the perfect night for a big pot of soup. Here’s the recipe. We made Red Lobster Cheddar Biscuits to go with it.
2 1/2 TBL olive oil
1 1/2 cups of chopped yellow onion
2 cups peeled and chopped carrots (about 4 – I used ones already sliced from the produce section)
1 1/4 cups chopped celery (about 4 stalks)
4 cloves of garlic
Heat olive oil and add all of the above. Saute for a few minutes.
Add:
4 cans of low-sodium chicken broth
2 cans of diced tomatoes (undrained)
3 cups peeled and cubed potatoes (from 3 medium sized potatoes)
1/3 cup chopped parsley
2 bay leaves
1/2 tsp dried thyme
Salt and pepper to taste
Bring to a boil then add 1 1/2 cups of frozen or fresh green beans
Reduce heat and simmer until potatoes are tender — about 20-30 minutes. Then add 1 1/4 cups of frozen or fresh corn and 1 cup of frozen or fresh peas. Cook until everything is heated through.
Mr. Bee liked it, but he prefers meat in his soups. We had enough leftovers for another night and I will add cooked stew meat. This recipe is flexible enough to add whatever vegetables you prefer.
Hospitality is in my DNA. I founded Home with a Twist, a daughter’s twist on her mother’s traditions, in memory of my mother to celebrate her life and the gifts she shared with me. Mother loved to celebrate life’s occasions – big and small.
