Dinner

Veggie Soup!

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It was one of those sorta wet and rainy days that just calls out for a warm soup and comfy sweater! The comfy sweater was no issue, mainly because I’m almost always wearing one, but the soup might be a slight challenge as I wasn’t sure what I wanted! Beef stew while amazing takes hours and I had made the decision too late to start it in time for dinner. I wasn’t feeling the clam chowder and I didn’t have the stuff to do it anyways. But I did have fresh veggie broth, fresh and frozen veggies on hand, and it was fast enough to make for dinner.. decision had been made! 

After picking up Miss GoGo, she and I got right to work on making Veggie Soup and Biscuits for dinner. It turned out amazing and even with a little “you can’t watch TV till your soups gone” reminders, I got even Miss GoGo to finish it without too many complaints.. once she started in on it.. lol.. 

Veggie Soup! 

Makes about 4 cups, easy to increase! 

 

  • 1 tbsp Olive Oil
  • 2 cups Veggie Broth
  • 1 cup Green Beans, fresh or frozen
  • 1 cup carrots, small cubes
  • 1 large potato, or 2 small potatoes medium cubes
  • 1/2 medium onion, small cubes
  • 1 tsp Garlic, minced
  • 1 can (15 oz) Tomato Sauce
  • 4 oz Mushrooms, Sliced

 

 

Step 1) Once everything is cute into their cubes, heat the Olive oil in a medium-sized pot over medium heat. Once heated, saute onions for about 5 minutes or until softened and just starting to brown. Add in Garlic and saute for a few seconds more. 

Step 2) Add in Veggie Broth and allow to come to a slow boil over medium heat. Once boiling add in everything but the Mushrooms. Return to a boil and reduce to heat to low and allow to simmer covered, stirring everyone once in a while, for about 20 minutes. 

Step 3) After 20 minutes, add in the mushrooms and allow to simmer for another 10 minutes to cook the mushrooms without making them mushy. Dish into dinner bowls and serve with a side of biscuit or crusty bread. It reheats really well for lunch the next day! 

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