10450 Richmond Rd. Belding, Michigan 48809 Google Map 616-307-6124
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Veggie Soup

Ingredients:

6 Quarts Chicken Broth

2 Cups Sliced Carrots

2 Cups Chopped Celery

4 Cloves of Garlic

1 Large Onion, Diced

1-2 Cups Miscellaneous veggies or leftover veggies from the refrigerator-Broccoli, Cauliflower, Green Beans, Corn, and peas all work great!

Directions:

Start with an 8 Quart Stock or sauce pot.  Add all ingredients and bring to a boil.  Reduce heat and simmer for 2 hours.

Options:

-Add 2 cups diced chicken

-Add brown rice to the simmering soup mixture at least 2 hours before serving

-Add 1-2 Cups of beans  (Be sure to soak in water for 2 hours, dump the water and rinse, then repeat the process a second time to reduce the gassiness of your beans and ease digestion) into simmering soup mixture at least 2 hours before serving.

-Add 1-2 cups of noodles to simmering soup 1/2 hour before serving

Adapted from "Cut Your Grocery Bill in Half with America's Cheapest Family" by Steve and Annette Economides

Hardships this SpringJune 4th, 2017

So I could pine on about woodchucks eating entire plantings of broccoli, kale, and lettuce. About our onion plants dieing. About a cool spring and now a dry early summer.  About flee beetles in o

New recipe: Veggie SoupMay 23rd, 2017

Ingredients: 6 Quarts Chicken Broth 2 Cups Sliced Carrots 2 Cups Chopped Celery 4 Cloves of Garlic 1 Large Onion, Diced 1-2 Cups Miscellaneous veggies or leftover veggies from the refrigerator-Broccol

New recipe: SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIESMay 23rd, 2017

    INGREDIENTS: 8 bone-in, skin-on chicken thighs 16 ounces baby red potatoes, halved 16 ounces baby carrots 16 ounces green beans, trimmed 2 tablespoons chopped fresh parsley leaves

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