A couple days ago it was a cold, rainy and miserable day. Since it was so gloomy outside I thought it was the perfect day for soup. I wanted to make a soup that was new and different, something that I had not made before. I searched for some recipes online, and decided on a Minestrone Soup recipe that caught my eye. As usual I changed the recipe quite a bit to suit my tastes.
This was my first time ever making a Minestrone Soup. It turned out fabulous! It was very hearty and healthy. The only thing I would change about my soup next time I make it would be to add more water. I used approximately 3 ½ cups of water which made my soup quite thick. However my soup leftovers turned into stew or a pasta salad since almost all the liquid was absorbed by the pasta or just evaporated. They were still delicious, but not quite the soup I had planned to eat the next day for lunch.
I served my soup with some grilled cheese sandwiches, which were actually made on a waffle iron since we don’t have a grill. They were oh so yummy.
2 medium carrots
2 cups chopped cabbage
2 ribs celery
4 cloves garlic
Olive oil (enough to coat the bottom of the pot)
1 vegetable bouillon cube prepared according to package
About 1.5 cups water (or more to make the soup thinner)
1 can tomato soup with one can water
2 (14.5 oz) cans Italian stewed tomatoes
1 cup fresh spinach
1 cup cooked pasta (I used bowtie)
Garlic powder (to taste)
Salt (to taste)
Pepper (to taste)
Basil (to taste)
Parsley (to taste)
Oregano (to taste)
Prepare all vegetables (cut or dice to desired size). On medium heat place a large pot with oil. Cook the onion and garlic cloves (diced) until lightly browned. Add the carrots, cabbage, celery and cook for several minutes (at least 10). Add the stewed Italian tomatoes, tomato soup, water, salt, pepper, garlic powder, and cook on medium to low heat for about 20 minutes. Add the already cooked pasta, the herbs and fresh spinach, and heat thoroughly (about 5 minutes). Enjoy
This afternoon I decided I was going to make some bread. I found a recipe for dill bread that sounded really appealing to me in a vegetarian cookbook. I set out to make it, but decided as usual I was going to morph the recipe. Normally my morphing works out okay or really well, but I made a pretty big mistake with this recipe. I decided to use 3.7 cups of whole wheat flour, and 3.7 cups of white flour, instead of using 7.5 cups of white flour (with no brown flour). White flour really does absorb a lot more fluid then brown flour. Anyways adding a lot more flour did save my bread in the end. My bread turned out to be super yummy despite the near miss in the mixing bowl.
Since it was nearly time to start dinner by the time my bread was done, I decided to make some soup for supper. I took a risk and didn’t use a recipe to create my soup. I went with a tomato soup base, and added tons of vegetables to it. The result was a superb spicy soup.
The bread complemented the soup well. I also made a green salad to serve on the side.
Here is my soup recipe.
Zesty Tomato Vegetable Soup
*makes 5-6 servings
2 large onions
4 cloves garlic
2 red bell peppers
6-7 large carrots
Dried basil (to taste)
Dried parsley (to taste)
Dried oregano (to taste)
¼ – ½ tsp Salt
Black pepper (to taste)
2-3 pinches Cayenne pepper
1 vegetable bouillon cube prepared according to package (I added 2 cups water to my cube)
Thyme (to taste)
Paprika (to taste)
¼ tsp white sugar
2 284 ml cans tomato soup
Serve with sour cream if desired
In a large pot place the olive oil (enough to coat the bottom). Prepare vegetables (cut to desired size pieces or mince) On medium heat add the onions and garlic and cook until lightly browned. Now add the red pepper, carrots, and all spices and herbs (to taste) and cook for several minutes (I cooked these for at least 6 minutes). Boil a large amount water. Prepare the vegetable bouillon cube according to the package directions. Add it to the vegetables and bring to a boil. Boil for about 10 minutes. Now add both cans of tomato soup. Add one can of water for each can of tomato soup. Stir occasionally. Cook on medium to high heat for about 30-40 minutes. Enjoy. Serve with sour cream if desired (to tone down the spice).
This afternoon I decided I was in the mood for soup. I searched the internet for a recipe, that seemed appealing. I found one for broccoli and cheese soup. I changed the recipe quite a bit. Here is my version, and a link to the original one. http://www.cookitsimply.com/recipe-0010-065u6.html (the original recipe)
The soup was a household hit! There were no left-overs.
Broccoli and Cheese Soup
1 lb fresh broccoli
Fresh grated cheddar
3 medium-large sized potatoes
2 white onions
1-2 garlic cloves
2 packages of vegetable stock (made according to package directions)
3 cups water ( and 2/3 cup water for each package of vegetable stock)
Parsley (dried flakes)
1 tsp white sugar
Prepare all vegetables (peal and chop). Place the oil in a large pot and add the oil. On medium heat fry the onion and garlic in the pot until lightly brown. Now add the potatoes. Stir well. Add the prepared vegetable stock and all the water. Also add the tsp sugar and the salt, pepper, and parsley. Stir well. Let the mixture cook for about 10 minutes stirring occasionally. Now add the broccoli and add a little more salt and pepper. Cook for about 6-7 minutes. Now pour or spoon the mixture into a blender or food processor and whiz for a few seconds. Then pour your soup back into it’s pot. Now add your grated cheddar cheese. Heat on low for a few minutes and serve.
I served the soup with some garlic tortilla chips that I made.