Monday, April 18, 2011

What I am Making This Week

I am making this marvelous soup today, to share with some other families, and to prepare for Holy Week, when we spend so much time at church. If it helps any of you, I hope you enjoy!!

Fast friendly Veggie Soup

This recipe makes a large amount ~ plenty to freeze or to share. It also is great the day it is made, but even better the next day.

1 large head of cabbage, chopped into small, edible sizes
2 large onions, chopped
3 cloves garlic, chopped into small pieces
2 1 lb bags of mixed frozen veggies, your choice what kind
1 15 oz can black beans
1 package of frozen, chopped spinach
6 carrots, chopped into bite sized pieces
2 stalks celery, chopped
3 small zucchini, cut up

1/3 cup Italian Seasoning
1/2 teaspoon Gr. Pepper
1 teaspoon cumin
3 TBSP chili powder
3 TBSP dijon mustard
1/3 cup chopped cilantro

1 48 oz can vegetable juice
2 28 oz cans of chopped tomatoes
enough veggie broth or water to cover all vegetables (I use vegetable bullion)

Put vegetable juice and chopped tomatoes in a large pot (like a stock pot, I mean a LARGE pot).

Add all seasonings and bring to a simmer.

Add all solids except frozen vegetables.

Add broth or water to cover solids

Bring to a boil

Add frozen vegetables and spinach. Add more broth or water to cover all veggies.

Bring to a boil, slightly cover pot and reduce to a simmer for 45 minutes.

Test the cabbage and carrots to make sure they are done to your taste.



Blogger Renee said...

I divided up all this soup, amongst two families with new babies, my parents, friends and two meals for us. Goes a long way, folks, but man, is it good.

April 18, 2011  
Blogger priest's wife said...

sounds very yummy....but I have never added dijon mustard to soup! I have got to try it!

April 19, 2011  

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