Sunday, September 21, 2008

Homemade Vegetable Soup

I have been making this for started as a Weight Watchers suggestion and grew into a staple of my menus, especially when we need to empty the crisper in the fridge! This recipe includes what I usually have on hand, but it can easily be adapted to whatever (and whatever quantities) are readily available to you.

I will generally make a large pot of this and freeze it into 2-cup portions, easy to pull out for quick lunch or a side dish to dinner. Once you have it on hand you can add shredded chicken or beef, or pasta to make an even heartier dish!

Homemade vegetable soup

2-3 cloves minced garlic (adjust to taste)
1 large can chicken broth (or appx 40 oz homemade if you have it)
1-2 cups of each of the following vegetables -

  • Carrots
  • Cabbage
  • Celery
  • Potatoes
  • Frozen corn
1 large can of diced tomatoes (do not drain)
Mrs Dash seasoning to taste

In a large nonstick pot or dutch oven, lightly brown the minced garlic (about 1-2 minutes).
Add chicken broth plus 1 cup water, and Mrs Dash seasoning, bring to a boil.
Add all vegetables, including can of diced tomatoes (with juice). Return to a boil.
Reduce heat to low, cover and simmer for 1 hour.

Serve hot, or allow to cool on the stove and then portion and freeze. Makes about 8-10 servings, depending on the amounts of veggies you add.

Total Cost:
Chicken Broth - Appx $3.00
Carrots - Appx $0.60
Cabbage - Appx $0.25
Celery - Appx $0.30
Potato - Appx $0.50
Corn - Appx $0.30
Tomato - Appx $1.00

Grand Total: $5.95 - only $0.60 per serving!

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