Text 23038, 109 rader
Skriven 2009-04-08 21:58:00 av Wordweaver (1:345/3777.0)
Ärende: Vegetarian Vegetable Soup
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Well, I thought I'd share another recipe with everyone that I just threw
together a few days ago for my diabetic daughter. And I really do mean that I
just threw it together on a spur of a moment. Some of you may think it a bit
strange, but here is how my "Vegetarian Vegetable Soup" came about.

Basically, I do NOT like to waste food. In our house, I am the garbage man.
What my daughter doesn't finish eating, I often end up eating, because, just
as Jesus collected the leftover bread after feeding the multitudes, I do the
same thing. It's just something that is engrained in me.

Anyway, in our house, in order to keep the ants and roaches down in our
garbage, we put all organic waste in a plastic bag in the freezer, until we
are ready to take out the trash. The only exceptions are jars, and sometimes
cans, which we will rinse out, and then put in the regular garbage.

So, the other day I was going to place something in the organic garbage bag,
when to my shock and horror, I discovered my daughter's "sin". Yessirree
folks...there it was; piles of perfectly fine celery stock cuttings and green
pepper cuttings. My daughter is simply not economical when it comes to cutting
off tips or tops of things, or coring things.

Well, to her surprise, I started taking everything out of that bag that I
could possibly use. Being in the freezer, it was still in very usable
condition. By the time I was done, I had a full soup bowl filled with diced
celery and green peppers.

So now what do we do with it? We debated about it for a bit in the kitchen, as
I offered a few things to her that I could do with it -- potato soup,
vegetarian spaghetti sauce, vegetable soup. Well, obviously, vegetable soup
won out in the end.

So, I decided to add half of a large white onion to the mix, as well as half a
bulb of raw garlic. I don't recall exactly how many cloves it was, but even
that wasn't really enough garlic.

By the time I was done, here is what I had added to my recipe:

The Veggies:
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1.5 bags (24. ozs) frozen corn (or canned corn)
1.5 cups cut celery, leaves, tips and all
1.5 cups cut raw carrots (or frozen or canned)
1.5 cups cut raw green bell peppers
1/2 bulb garlic cloves (a whole bulb would be better)
1/2 large white onion
2 15 oz. cans green beans (raw or frozen would be better)
2 large, approx. 6", potatoes, cut into about 1" blocks

The Spices:
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1 tsp chopped dried chives
1/2 tsp basil leaves
1/2 tsp dried cilantro leaves
1/2 tsp ground black pepper
1/2 tsp ground sage
1/2 tsp parsley flakes
1/2 tsp rosemary leaves
1/2 tsp thyme leaves

The Broth:
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2 15 oz. cans tomato sauce
3 tbsp Agave Nectar (or honey or sugar)
a dash of soy sauce
water

Preparation:
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Nothing difficult about it. Chop it, dice it, throw it all in a large
stainless steel pot with lid, add your spices and broth ingredients, and let
that baby cook! Oh yeah!

This will make a nice spicy vegetable soup. You may have to add more salt, or
garlic salt, according to  personal taste.

Notes:
-----

Be careful that you don't overcook the potatoes. It is better to leave them a
little firm, as they will continue to cook, even after you turn off the heat.

If you are going to use frozen vegetables, make sure that you add them BEFORE
the potatoes, as otherwise, the potatoes may overcook while you are waiting
for the frozen veggies to finish.

If you are a meat eater, feel free to add whatever you like -- chopped beef,
chicken, etc.

If you are not a meat eater, but don't mind cheating a little, and want to add
a fuller, meatier taste to your veggie soup, add a few cubes of chicken or
beef boullion.

This is a very loose, free-for-all recipe. If you have other favorite veggies,
throw them on in! I just used what we happened to have available in the house
at the time. Adjust the amounts of each to personal taste. I should have added
more potatoes to ours.


Jeff Snyder, SysOp - Armageddon BBS  Visit us at endtimeprophecy.org port 23
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