Thanks to his supermom mother and experience in a restaurant, this boy can whip up some meals. Last night at the grocery store he told me "He was making vegetable soup." I was ok with vegetable soup until he started grabbing canned green beans, canned corn, and canned peas. I always try to stay away from canned vegetables as it contains added salt and sweeteners. After a stop in the frozen vegetables section and a return to the red box (which is 5 days late, AGAIN)
Winter Vegetable Soup
This soup will comfort the sick, warm the cold, and satisfy the angry man who believes meals without meat aren't tasty. Easy, quick, and nutritious, this soup is a keeper and can be frozen for later.
6 ounces green beans, fresh or frozen
6 ounces mini lima beans, fresh or frozen
6 ounces sweet corn, fresh or frozen
6 ounces baby carrots, fresh or frozen
4 ounces white mushrooms, sliced
1 medium onion, chopped
1 garlic clove, minced
1- 15 oz. canned tomato sauce
2.5 cups fat-free, low-sodium chicken broth
1 tablespoon extra virgin olive oil
1 teaspoon Salt + Pepper
1 teaspoon oregano
A few dashes of cumin (he claims this is the *secret* ingredient)
In large pot, add olive oil over medium-high heat and sauté onions until almost clear, then add mushrooms and garlic. Add chicken broth and tomato sauce. Sprinkle oregano and cumin. Bring to a low boil.
Add green beans, lima beans, corn and carrots. Sprinkle salt and pepper. Reduce heat to medium and cover, stirring occasionally. Cook for 25-30 minutes.
We had a stringy grilled cheese on the side, but the soup would be delicious alone! Actually I take that back, cook a grilled cheese too :)
Now someone come build me a fireplace and we can slurp our soup together. Hurry, it's almost gone.