Saturday, August 15, 2009
Quick Vegetable Soup
When I want something hearty and healthy in a hurry, I make vegetable soup. It freezes well, so it's easy to make a big batch and freeze individual portions for instant meals.
This isn't really a recipe, but more of a guide:
-Start with the tomato base: Mix equal parts broth with tomato juice.
Of course, this is flexible. Whether using chicken broth or vegetable broth: Make sure it's GF. Sneaky source of hidden gluten. Tomato paste or sauce may also be used. Or, leftover spaghetti sauce.
-Add in leftover, cooked, canned, or frozen veggies.
Beans and cooked rice or quinoa can also be thrown in. This is a great time to clean out the fridge!
-Season with salt, pepper, oregano, fresh minced garlic, and parsley
That's it. Suddenly you have soup. I like to pair it with cornbread, crackers, or grilled cheese.
So, freeze a big batch and cross your fingers another Hurricane Ike doesn't happen and ruin the freezer full of food!