This is a favorite of Dewey’s. I serve it with cornbread. Before you ask….I really don’t have a recipe for cornbread. I use the recipe from the back of a bag of White Lily Buttermilk Corn Meal Mix (which they do not sell in Canada so I have to bring bags of it back in my luggage from Alabama). This recipe is infinitely flexible based on what you like/have. This just happens to be what I used in it tonight.
Vegetable Soup
- 1 Tbsp Olive Oil
- 1/2 a medium onion, chopped
- 1 large box of Campbell’s Reduced Sodium Chicken Stock (brand doesn’t matter but I wanted to give you an idea of the size)
- 2 cans of stewed tomatoes, chopped
- 1 can Romano beans, drained (I also use Mixed beans sometimes)
- 3 carrots, chopped
- 2 potatoes, peeled & chopped
- 1 cup whole kernal frozen corn
Heat oil in large soup pot. Add onions and cook until onions are soft…about 3 minutes. Add carrots & cook another minute. Add broth, tomatoes & beans. Bring to a boil. Lower heat and simmer for 15 minutes to an hour stirring occasionally. Add corn about 10 minutes before you serve. Yum!!!!
Don’t forget to visit Shan to see what else is cooking this Wednesday!
{ 2 comments… read them below or add one }
This looks GREAT! Yay for soups in this weather. Happy WCW a day late!
Mmmm Yummy. You know I love soup!