Very Vegetable Soup

Notes

Ingredients & Method:

1 onion, chopped

1 - 2 carrots. chopped (or slice up the ones in your frozen veg bags - I don't like getting a whole baby carrot in my soup bowl)

2 stalks celery & tops, chopped

1 - 2 tbsp EVOO

salt, pepper, Tex Mex seasoning (to taste - go easy…)

Heat EVOO in a large soup pot. Add all of the above veg chopped into a consistent size. Cook until tender, sprinkled with seasonings

Add:

1 bag frozen mediterranean mixed veg

1 bag frozen mixed veg of your choice

1 large can stewed tomatoes

4 - 6 C chicken or veg stock (as always, I used my best loved "Better than Bouillon"

<And>

To be a "real" soup, in my opinion, this is where it gets interesting. Homemade soup is all about using up bits & dabs of things lingering away in your fridge, right?! Oh, admit it, I'm right! So, this time, this is what was on that list for me:

- the remainder of the Super Soup from an earlier blog post (which was a broccoli soup)

- 1 C tomato juice

- appx 1 C spiralized red beets

- 1 - 2 cups shredded cabbage (that I had in freezer from buying too large a bag of coleslaw mix)

So - in they went. Next time, I will do the same with whatever is on the fridge shelf staring back at me :)

I let the pot simmer away on the stove for a good hour. Then I cooled it down & put into a large container & refrigerated to reheat a cup or two whenever I feel hungry…tonight, I'm going to add a little cooked quinoa when I have a bowl for supper. This is to ward off the temptation to have a big bag of movie popcorn later when we go to see Jack Ryan: Shadow Recruit…wish me luck!!