About once a week in our house we have something we call "Veggie Dinner" night. It is exactly what it sounds like. An all veggie dinner. I usually do a baked potato or cauliflower and cheese, a big salad, roasted root veggies...stuff like that. Today I made my go-to soup, and my kids LOVE it. Maybe because it is so simple yet satisfying. You don't understand what a miracle it is that they both devour every single vegetable in this dish.
I love how the creamy potatoes thicken the broth into a "somewhere between broth and cream" soup. You will be surprised at how filling and hearty this soup is! Super low cal, and healthy too! I like to make enough for lunch leftovers to take to work.
I buy certain veggies in mass quantities and freeze them in labeled bags. I can't believe I am organized enough to pull it off, but I do. Hard work in short spurts allows me to be lazy the rest of the month. I keep a HUMUNGO bag of chopped sweet onions. I don't know about your recipes, but almost everything I make calls for them. I also keep celery, bell peppers, broccoli, corn, and green beans in the freezer.
Farmhouse Vegetable Soup
6-8 cups of chicken stock. When I don't have homemade (which is most of the time) I use "Better Than Bouillon" . Expensive but SOOO worth it. It's a creamy base that stays refrigerated.
1-2 c. chopped celery
1 chopped sweet onion
1-2 c. chopped carrots
1 c. corn
1-2 c. green beans
1 huge potato, diced
1 t. minced garlic
1 t. Tony's Cajun seasoning
dash onion powder
freshly ground black pepper
In olive oil, cook the onions and carrots till tender, add garlic. next add all other veggies, then stock and seasonings.
Simmer on low/medium, covered, approx 1 hour.
Serve with crusty farmhouse bread and love.
(and just to make you smile, spell check just tried to change that to bone ape tit)