Monday, January 14, 2008

Hearty Vegetable Soup with Toasted English Muffin

Homemade soup with lots of fresh vegetables, served with a toasted sprouted grain English muffin.


2-3 garlic cloves, minced
Mirepoix (onion, chopped carrots, chopped celery)
3T olive oil (optional)
frozen veggies
1-2 Potatoes, diced/chopeed

seasonings: poultry seasoning, SALT, pepper, celery salt, oregano

1 28oz can of whole peeled tomatoes, along with 2 of those cans filled with water added to pot

1. Sautee the onion, garlic, carrot, potatoes, and celery and the dry seasonings.
2. Add frozen veg and oil.
3. Add tomatoes with juice, stir, add water.
4. Boil, then bring to simmer.
5. Cook until poatoes are tender.


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