I'm a soup lover. No doubt about it. My brothers say I make "stoup", a thick hearty soup almost like a stew. In an effort to create a stoup made up strictly of low starch vegetables, bursting with flavor, the following recipe evolved. This recipe makes a large stock pot of soup that freezes well and reheats tasting like the original or perhaps a tinge more tasty as the flavors have been allowed to merge.
Vegetable Soup
This recipe makes a large stock pot of NO fat soup that is very healthy and freezes well. It contains many cruciferous vegetables that are good carb kind. Tastes great with warm focaccia or garlic bread. Leave out the bread and this is an excellent weight loss recipe. Enjoy!
12 cups water
6 heaping Tbsp Watkins Chicken Broth
2 1/2 tsp Chili Powder
1 Tbsp Celery salt
1 Tbsp Curry
1 pkg of Italian Dressing seasoning (dry)
2 tsp Oregano
3 Tbsp Minced Garlic
6 heaping Tbsp Watkins Chicken Broth
2 1/2 tsp Chili Powder
1 Tbsp Celery salt
1 Tbsp Curry
1 pkg of Italian Dressing seasoning (dry)
2 tsp Oregano
3 Tbsp Minced Garlic
1 bunches green onion chopped
3 green peppers cleaned diced
1 ea of red/yellow/orange peppers cleaned diced
10 large carrots chopped in food processer
2 medium onion diced fine or run through food processor
2 pkg celery hearts diced
2 pkg fresh mushrooms chopped coarsely
1 med head cabbage diced
2 head cauliflower diced
1 head broccoli diced
3 green peppers cleaned diced
1 ea of red/yellow/orange peppers cleaned diced
10 large carrots chopped in food processer
2 medium onion diced fine or run through food processor
2 pkg celery hearts diced
2 pkg fresh mushrooms chopped coarsely
1 med head cabbage diced
2 head cauliflower diced
1 head broccoli diced
2 can Mrs Grimes chili beans
2 cans petite diced tomatoes (don’t drain)
4 cans French style cut beans drained before adding
During the season, you can use the fresh equivalent of the above.
2 cans petite diced tomatoes (don’t drain)
4 cans French style cut beans drained before adding
During the season, you can use the fresh equivalent of the above.
Zucchini, Yellow Squash can also be added during the season. I didn’t add the frozen kind as it would add liquid and take away flavor.
1 large can of pumpkin or the equivalent fresh pureed pumpkin if you wish(add last after the vegetables have been simmered at least 45 min-1 hr)
When all the chopped veggies are in the pot, it seems as though there’s not enough water, DON’T add more! As the veggies cook, they give off liquid and LOTS of flavors, adding more water will take away the flavor!
That's my stomp on stoup for today!
That's my stomp on stoup for today!
The stoup sounds wonderful. I think I will have to try it.
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