Wednesday, February 2, 2011

Vegetable Soup

photo by sara tady ©
Brrrr!  The Blizzard of 2011 left me stranded inside today so I whipped up a big pot of soup with the vegetables I had on hand.  Here's what I used, but please, there are no limits on what you could come up with.

1 Box of Chicken stock (I use Organic and Free Range)
2 potatoes, chopped
2 cloves of garlic, finely chopped
1 half yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 large, peeled rutabaga (this came in my box of produce)
8 large leaves of Kale, roughly chopped
1 cup of whole wheat Rotini pasta
Olive Oil
Salt and Pepper

1) chop all vegetables in roughly the same size- this is key for even cook times :)
2) coat the bottom of a large pot with a thin layer of olive oil, low-med heat
3) drop all vegetables into the pot and simmer, add a liberal amt of salt and pepper - 8-10 minutes
4) add the chicken stock to the pot, turn heat to med, put the lid on, let simmer for another 10 mins
5) in a separate pot, bring water to a boil, salt and drop in pasta- 8 minutes
6) after the noodles are cooked, strain, and drop into the soup
7) salt/ pepper to taste- feel free to drop in other dried herbs you have on your spice rack (think parsley, oregano, thyme, etc)

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