Organic Vegetable Soup
What was the one dish you dreaded to see on your plate when you were a kid? For me it was my mama’s vegetable soup. It was the one meal, besides liver, that I would push around on my plate. Now to be honest I’ve never quite understood why my mama called her soup vegetable, particularly because two pounds of stew beef swam among the okra, lima beans, corn and tomatoes. Nevertheless my mama only makes her ‘veggie’ soup when it starts to get cool. The temperature where I live will dip into the forties tonight. For us in the South that’s pretty cold. It’s also my signal to retire salads and ice cream (well for the most part) and start making something to keep our tummies warm after a long day in the cold or during a long, chilly soccer practice. For my family I have decided to create my version of vegetable soup, and call me crazy but mine is truly made with vegetables. However, I do allow myself one tiny contradiction. The hubby is not always crazy about a veggie only meal. So I did add smoked turkey sausage on the top of his portion…and sprinkled a little on mine and the kiddos too. What can I say, contradiction must be a family tradition. Servings: 2 grown people, 1 teen girl and 1 growing seven year old boy and 1 6 year old girl [full disclosure: the 6 year old wasn’t feeling this recipe which meant more for the rest of us!]. Prep Time: 15 mins (Prep time goes down to almost nothing if you buy all of your veggies frozen or pre-cut) Cook Time: 1.5 - 2 hour (Winner! You can walk away and do other things while this simmers) Total Time: About 2.5 hours
Ingredients:Tony Chachere’s Famous Creole Seasoning 1 teaspoon salt 2 teaspoons of thyme
Chop vegetables (or empty them out the bag)
Then add garlic.
Add tomato sauce and veggies.
Let pot simmer on medium for at least 1.5 to 2 hours.
Eat and Enjoy!
What Are We Eating Wednesday from PTSY, supporting children in mind AND body!