Tuesday, October 04, 2005

Vegetable soup

The days are still pretty warm here, but the evenings are starting to cool down some. I bought some mini loaves of oatmeal bread at the relief sale and thought some soup would go nicely with the bread.

I found this recipe at Allrecipes.com last spring, and it is quick, easy and delicious. Oh, and good for you, too. I cooked some up after work tonight and it smelled great. Tasted wonderful with the bread! And warm apple pie for dessert...yeah, baby.

Quick and Easy Vegetable Soup

1 14-ounce can chicken broth

1 11.5-ounce can V-8 juice

1 cup water

1 large potato, diced

2 carrots, sliced

2 stalks celery, diced

1 14.5-ounce can diced tomatoes

1 cup chopped fresh or frozen green beans

1 cup fresh or frozen corn kernels

Salt and pepper to taste

Creole seasoning to taste (I don't know what Creole seasoning is, but I use Emeril's Essence in this, and it's quite good.)

In a large stock pot, combine broth, V-8 juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans and corn. Season with salt, pepper, and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

I love recipes like this because they are such a great way to use up odds and ends of frozen veggies, and you can add leftover meats or whatever.


Mimi said...

Yum! I'll have to try it!

Suzanne said...

Ooooohhhh, thanks for the recipe, Janelle! I've been in a soupy kind of mood. :-)