This is one of my favorite meals to prepare when I know a chilly week is coming up. It is so simple to prepare on a Sunday afternoon and eat throughout the week. It is also another great way to use up vegetables. My favorite is a combination of small red potatoes and baby carrots, but I have also used celery, beans, peppers, and corn in the past. You could also add chunks of cooked chicken, but I prefer to use chicken broth for that added flavor instead.
• About 5-6 cups worth of assorted vegetables
• Two 32 oz packages of broth (I used a lower sodium chicken broth)
• Sprinkling of salt
• Seasonings (ex. basil, chopped onion, pepper, etc.)
• 1 cup noodles
1. Chop your vegetables into small chunks. Place them into a large pot.
2. Add one 32 oz package of broth to the vegetables.
3. Now, season the mixture to your liking and add a sprinkling of salt.
4. Depending on how much soup you want to make, or how many vegetables you used, add a bit more broth accordingly. Since the noodles will be added later, you will want there to be enough broth to cover all of the ingredients.
5. Place your pot onto the stove at a medium temperature. Let the soup come slowly to a boil and cook until the vegetables are tender. Stir occasionally.
6. Add 1 cup of noodles and cook about 10 minutes or until tender. Turn the stove temperature down low and stir occasionally until ready.
7. Serve your soup, or refrigerate in a sealed container to warm up later. You can add additional broth if needed.
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