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)
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.