Ingredients
- chicken stock, water and boullion or soup base
- carrots
- noodles or rice
- can of undrained green beans
- a can of undrained corn
- 8 to 10 oz. of frozen peas
- can of turkey or some cooked chicken or beef or kidney beans.
Directions
Start out with some chicken stock or broth... homemade or canned. You can also use water and boullion or soup base. Any flavor you'd like, doesn't matter. Slice up some carrots and add them to the boiling broth. If using noodles or rice, add it at this time. When the carrots/noodles/rice are done, add a can of undrained green beans, a can of undrained corn, and about 8 to 10 oz. of frozen peas. If you want to go with a meat soup, throw in a can of turkey or some cooked chicken or beef; if you want to go meatless, throw in a can of drained and rinsed kidney beans.
Nothing spectacular about this recipe. It's fast and easy, quick to make when you only have a half hour or so to do dinner. When the carrots and noodles/rice are cooking, throw together some muffins or cornbread to go along with the soup. By the time those are done baking, the soup is nice and hot and dinner is served. :)
Also, this type of soup is great for leftover veggies. Keep a container in the fridge where you put leftover veggies from dinner-- dump them in the soup on soup day. Broccoli, cauliflower, cabbage... anything. It all tastes wonderful.
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Submitted 6/13/05.
Source: My Files
Submitted By: Rick Smith
rick@dragons.net
Simple Vegetable Soup