You know how it goes. Dinner is coming up, your hungry, the kids are hungry and you don’t have a clue what your going to make. You also don’t want to spend a lot time in the kitchen.
I usually find my self standing in front of the fridge for a minutes and then going to the pantry for inspiration, then back to the fridge. Until it finally hits me….vegetable soup! It’s always a hit and I am not sure why it takes me so long to figure it out, but I do the same thing every time, and tonight is no different!
Here is the best thing about vegetable soup, what ever vegetables you have in the fridge go in it! SIMPLE…no thinking involved!
Technically I am not allowed to have carrots after 3:00pm because it is counted as a carb. It’s full of sugar and because I am prone to diabetes it is suggested not to consume a lot of carrots. This goes for squash and bananas too
Luckily I have a strong enough will that I can eat around them!
Dinner should consist of a protein and a vegetable but no carbs. Your body is winding down for the day after all! It’s making a difference in how I feel in the evening and helps me not crave desserts at night too! Worth the small sacrifice!
Yes I am aware that vegetable is spelled incorrectly, I will fix it later. I still have to cook dinner tonight!
Here is how I make it and for those who like measurements, I am sorry but this is just one of those things I just toss together according to my tastes.
Staples I keep on hand at all times:
- Ground beef or Turkey (preferably organic, non – hormone/antibiotic etc.)
- 1 small can of diced tomatoes.
- 1 box of organic chicken or vegetable stock
- Bay Leaves
- Fresh Vegetables
- Italian Seasoning (I use this depending on my mood)
That’s all you need to make the soup and you can even make it with out the onions, garlic, and meat.
I chop up the onion and carrots then saute them in a sauce pan with 1-2 tbs grape seed oil. (this is a high heat oil that has no flavor) for about a minute. If you have celery this is a good time for you to add them in as well. (1 to 2 stalks) By the way, celery adds a great flavor to soups. The carrots and celery take longer to cook which is why you want to add them in with the onions. It gives them more cooking time. Then I add what ever meat I have on hand. It can even be left over rotisserie chicken. Let it cook until meat is done and drain.
Add the meat and all the other ingredients and let simmer. I usually add enough vegetable/chicken broth to cover the vegetables. You can let it simmer for about 10-15mins. Depends on how you like your veggies cooked. The least amount of time is going to be the healthiest for you.
BTW I usually add in some chopped up spinach, kale, or collards. What ever greens I have on hand. A great tip for adding it, in with out complaints, is to put them in a food processor and pulse it until the leaves are small specks. I toss them in and it looks like herbs.
Don’t forget to take the bay leaves out before you serve it to your kids. I LOVE putting bay leaves in my soups and stews they make a big difference in taste and nobody can figure out what it is. It’s like grandma’s secret ingredient.
Hope this helps you when you are in a pinch and just don’t know what to make.
This meal is great with grilled cheese! Yes, I do still make my kids grilled cheese every now and then. I drool over the thought of dipping it in the soup. Ohhh sooo good!
What’s your go to meal?