Wednesday, January 13, 2010

Dinner # 2

Every Veggie Soup & Cheddar Biscuits

Every Veggie Soup Recipe
4 cups of broth (whatever kind you have on hand, I had chicken)
1 garlic clove
half of a chopped onion
1 potato cut in small pieces
a can of tomato paste
1/2 cup of carrots (chopped)
1/2 cup of celery (chopped)
1/2 cup of corn
3 tomatoes (cut into large chunks)
1 can of white beans (drained)
Salt & Pepper to taste
1 tsp. Olive Oil

Saute your garlic & onion in olive oil in the bottom of your pan for 2 minutes.
Add carrots and celery to soften, about 5 minutes.
Add broth, beans, potato, tomatoes, corn & tomato paste.
Season to taste with salt & pepper.
I added 21 Season Salute from Trader Joe's to give it an extra kick, but the soup would be great without it.
Let it come to a boil.
Then turn the heat down and let it simmer for about an hour.
You know it's ready when your potatoes are soft when you poke them with a fork.

Cheddar Biscuits
I followed the recipe on my Bisquick box and added about a handful of cheese.
They were so good.

The verdict: Pass
This took up so many veggies that it made a huge dent. No wasted veggies for me!
And you can put any veggies you have on hand into the soup and it'll still be good.
We all loved it (including the duo) and of course the biscuits were gone in a flash.
Any bread with cheese on it in this house...doesn't last long.


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