Ingredient of the month: Cream of Chicken Soup

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Big-Batch Vegetable Soup

Here's my recipe for this week. I found this about 4 years ago on Martha Stewart and it really has been a favorite because it is so basic and you can change it up, so it tastes different each time. The best part about it is that it makes quite a bit, so I put it in small containers and..... yep, you guessed it! I freeze them, so we get like 4 meals out of only one pot of soup. I like to add noodles to it too!

2 T. olive oil
2 c. chopped onions (I just sprinkle a little dehydrated onion in there)
1 c. thinly sliced celery
2 t. italian seasoning
3 cans (14.5 ounces) chicken or vegetable broth, low sodium
1 can diced tomatoes with juice
1 T. tomato paste
8 c. mixed fresh or frozen veggies, such as: carrots, corn, green beans, peas, potatoes, or zuchini. (Our favorite are just the basics, carrots, potatoes, and we grate some zuchini in there too - but if I do potatoes, I don't do noodles, it is one or the other. We also like to add meat, usually ground beef or ground sausage - cooked before we add them of course)

1. Heat oil in a large stockpot, add onions, celery, and italian seasoning. Season with salt and pepper. Cook, stirring frequently until onions are translucent, 5-8 minutes.

2. Add broth, tomatoes and their juice, tomato paste, and 3 cups of water to the pot. Bring to a boil. Reduce heat and simmer uncovered 20 minutes.

3. Add veggies, and return to simmer. Cook uncovered until veggies are tender, about 20-25 minutes. Let cool before storing. Enjoy! It makes your house smell really good too, and with breadsticks for dipping, it is a wonderful fall dinner!

1 comment:

Cassi said...

I love vegetable soup! Especially around this time of year!