Friday, July 27, 2007

Vegmedso = Veggie Medley Soup!

There are so many reasons why I love vegetables!
(yet I'm still consuming a lot less vegetables than I should be...)
- Veggies are quick to cook, on those days when you don't have time to cook!
- Veggies are healthy and nutritious
- Each different veggie has a different and distinct flavor, which really adds variety, flavors, and colors to all types of meals.


The night when I made the 'Fragrant Steamed Fish' and the 'Oven Steamed Corn' was also the same night that I made the Vegmedso (Veggie Medley Soup).

Making this soup was perfect, because I was so busy preparing the fish and corn (ok, I lied a bit. Jeff did most of the corn...), that I didn't really have enough arms and time to stop and also make a vegetable dish.

So the solution was to make a soup out of vegetables and let it simmer on the stove, while I divert my attention elsewhere.

The soup came out better than I thought!

Whenever I make soup, I try to make the soup out of homemade chicken broth (by boiling chicken bones until all the flavor comes out). I always said that, if I was making soup without homemade chicken broth, then that soup isn't worth making.

However, being tired from a long day at work , and there were two hungry mouths to feed (jeff and myself. my mouth is usually the hungrier one =P), I was desperate to get any veggie soup made. With or without chicken bones.

I searched through the kitchen cupboard and VOILA! I found a can of chicken broth! Homemade chicken broth tastes 10000% better than canned chicken broth, but hey, I was desperate.

Vegmeso:

Ingredients
- 1 can of chicken broth
- 2 chicken-broth-cans worth of water
- 1/4 tsp black pepper
- 1 tsp salt
- 1/2 tsp garlic salt
- 2 med potato, or many itty bitty potatoes (chopped)
- 1 large/long Italian Squash (cut into coins)
- If you are in a rush (like me): Any frozen vegetables of your choice, with the equivalent amount of veggies as listed below:

If you are using fresh vegetables instead of frozen:
- 1/2 carrot (chopped)
- 1/2 canned corn
- 1/2 canned peas
- 1/2 cup of chopped broccoli
- 1/4 cup string beans
feel free to add any other vegetables of your choice!

Instructions:
1) Get a large soup pot, and pour in the canned chicken broth. Turn stove on high.
2) Using the empty chicken broth can, pour 2 cans of water into pot
3) Place chopped potatoes into pot
4) When water boils, turn flame to medium and let the potatoes soften (10 minutes of boiling?)
5) Throw in the rest of your veggies, minus the italian squash.
6) Put in salt, garlic salt, and black pepper
7) Stir then cover the pot for 5 minutes.
8) Put italian squash into the soup, and stir some more.
9) Let the soup boil.
10) When the italian squash turns clear, taste the soup. If you like it, then it's done!

1 comment:

Grace said...

I had some of this soup the next day and the day after, and it was so good! It was simple but wholesome and hearty. It definitely tastes like it took a lot more effort.