More Than Herbs & Flowers
I always eagerly anticipate the first pots of homemade soup and chili each autumn. This recipe is intended to be prepared at short notice, so, except for potatoes, I have used mostly frozen veggies. Of course, if you have plenty of time to let it simmer all day or even half a day, you can use fresh veggies. The problem with that is they are more expensive in the winter, unless you live in a warm climate. Here’s my recipe for our favorite quick and easy vegetable soup.
- 1 large can diced tomatoes
- 2-3 cups water
- 1/2 package frozen mixed vegetables
- 1/2 package field peas with snaps
- 1 large onion chopped
- 1 large white potato
- 1 small can tomato sauce
- 1 large can tomato paste for thickness
- 1/2 cup ketchup
- a dash of garlic powder if desired
- 3 teaspoons sugar
- 2 teaspoons salt
- Put tomatoes and their liquid into a stockpot.
- Set heat to high or medium-high.
- Add water.
- Add all frozen vegetables.
- Add tomato sauce, tomato paste, and ketchup.
- When liquid begins to simmer, reduce heat to low.
- Cut potato into bite-sized pieces, and cook in microwave until soft.
- Add the potatoes and the water that cooked out of them to soup mixture.
- Chop the onion, and cook in microwave until soft.
- Add the onion, including the water that cooked out of it to the mixture.
- Adjust the seasonings to suit your taste.
- Let simmer until ready to eat.
Caution: When Refrigerating or Freezing Large Quantities
Be sure to store large quantities of soups, stews, and, chili in several smaller containers. In a large stockpot like this one, the food in the center of the pot will not cool fast enough, and is at risk of growing bacteria. We do not want anyone getting food poisoning.