I mentioned in this week’s menu plan post that I was craving veggies and planned to cook up some vegetable soup. I’m discovering that even with my limited cooking skills, the meals that I make up on the fly are usually my favorites. I’ve never made a regular vegetable soup before but instead of searching for recipes I just kind of threw together what I had in the house. The result was a pretty tasty soup. I loved it! Sister ate it pretty well, eating mostly just the veggies she likes the most. Baby Girl, well, she focused more on the Cheddar Biscuits I made to go with it.
Here’s how I put this together:
3 stalks celery, chopped into bite size pieces
1 small onion, diced
1 T. canola oil
2-3 carrots, chopped into bite size pieces
1 15 oz. can whole kernel corn
1 14 oz. can diced tomatoes
1 package lima beans(these were frozen from my Dad’s garden) 1 can from the store would work
32 oz. chicken broth
water as needed
black pepper, garlic powder, oregano, red pepper flakes to taste
In large stock pot, saute celery and onion in canola oil until onion is translucent. Add carrots, corn, tomatoes, lima beans and broth. Add additional water to desired consistency. Add seasonings to taste. Bring to a low boil and simmer until veggies are desired consistency. I cooked it about an hour and a half.
Using what I had on hand made this a super frugal meal for our family. Plus, there were plenty of leftovers for lunches and maybe another dinner this week.
This post is linked to:
What’s On Your Plate