I don't know about your neck of the woods, but here in Cincinnati, the weather lacks any sort of consistency. Warm and sunny to cold and dreary in matter of hours and wind strong enough to carry toddlers away......... Here is a goodie for this kind of weather that I like to make OFTEN! It's healthy, it's easy, it's good, it's filling and it is cheap to make. That is my kind of recipe.
What you need:
- Veggies of choice. Stay away from potatoes. I like to use frozen mixed veggies (peas, carrots, corn, beans) because it is easy. I also add cooked lentils, onion and spinach.
- Chicken broth. You can do this 3 ways: bouillon cubes, store bought broth, or boil chicken and use the water/juice from the cooked chicken.
- Cooked rice or barley to "fill" the soup 2 cups max. I have also used TVP (textured vegetable protien). I like a hearty soup.
- Chicken: optional. If you choose to add chicken, the chicken SHOULD NOT make up the majority of the soup. It's called Vegetable Soup!
- Salt & pepper to taste.
It's your soup, if you want to add more or less ingredients and spice, do it. This is just a basic guide.
What you do:
Start with your choice of broth. I make this in big portions to last a few days, so I begin with 6-8 cups. There is no right or wrong, you can adjust this as you go.
Add veggies, rice/barley/tvp, and optional cooked chicken.
Let cook on medium heat for 30 minutes or so. Does your soup look "thin" as in not enough filling? If so, add more veggies. Does it look too full - not enough liquid? Add more broth.
Once you find the happy place with your soup, salt and pepper to taste. Doing this too soon may cause you to repeat this step multiple times.
There you have it - Easy Peasy Veggie Soup.
Is there a recipe you would like to see me try?
who am i?
Khyrunnessa Rabbani -Interested in health and fitness, lacking the bod and six pack to match. Perfectly imperfect! Love your body the way it is and focus on better choices that keep the inside working smoothly.