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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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My husband and I love soup! I came up with this one and different variations with whatever I had on hand. So that means that this is more a method than a strict science. Just try different variations and see what you get! This goes well with hot cornbread. Ingredients:
1 -2 tablespoon olive oil |
1 chopped onion |
2 -3 carrots, cleaned and sliced |
2 stalks celery, chopped |
1 cup of chopped cabbage |
1 bay leaf |
3 garlic cloves, minced |
1 teaspoon steak seasoning |
2 quarts chicken stock (homemade is best, but canned, bouillon or a combination is fine too, this can be vegan if you use ve) or 2 quarts vegetable stock (homemade is best, but canned, bouillon or a combination is fine too, this can be vegan if you use ve) |
1 (14 ounce) can diced tomatoes |
1 (15 ounce) can cannellini beans or 1 (15 ounce) can kidney beans, drained |
1 (11 ounce) can corn, include some of the liquid |
1 large zucchini, quartered and sliced |
salt and pepper |
green beans or peas or mushrooms or potatoes or cooked egg noodles, but adjust the amount of stock accordingly |
Directions:
1. In a soup pot, over medium heat, heat the olive oil and saute the onion, carrots, celery, cabbage, bay leaf, garlic and steak seasoning for about 5 minutes.
2. add the stock, tomatoes, beans, and corn. add salt and pepper to taste. bring to a boil and lower heat to simmer for about 30 minutes.
3. Add the zucchini and simmer for and additional 10-15 minutes.
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