Monday, August 22, 2011

{From This Crazy Kitchen} Homemade Vegetable Soup

So, one of the things I love about fall is soup!  And I'm already in the mood for some good soup. 
Soup is so filling.  It's great as a meal by itself or a great side with a grilled cheese, sandwich or salad.  

Once a week for the next 5-6 weeks, I'll be sharing one of my soup recipes.  I have several that are staples at my house!
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If you live around here {Kentucky or Ohio}, you surely know about Frisch's Big Boy!  But for those of you that don't, you're missing out! 


 They have the best desserts!  Hot Fudge Cake, Pumpkin Pie, Apple Pie....yum!  But my favorite thing at Frisch's is their Vegetable Soup.  I love it in Winter, Spring, Summer, and Fall.  And it was my most frequent craving when I was pregnant with both kids.

When I started Weight Watchers a few weeks ago, I threw this soup together.  I tend to do this with soups.  Just kinda throw in whatever I want until it tastes good.  And it tasted just like Frisch's!

{Since I ate all of mine before taking pictures...here's Frisch's soup!}

{Ingredients} 
Beef Broth
Can of diced tomatos (with juice)
Frozen Vegetables (to your liking...I add TONS!)
Clove of Garlic
Salt
Pepper
Oregano
Basil
Chicken Bouillon (or Soup Base)

**My soup had frozen Soup Vegetable Mix {potatoes, lima beans, peas, corn, carrots, maybe more}, extra carrots, celery, chopped fresh spinach, frozen green beans**

Add your vegetables and can of diced tomatoes (NOT DRAINED) to the beef broth in a large soup pot.  Add garlic and chicken seasoning.  Spice with the above spices to your desired taste.
Bring to a boil and reduce heat to medium.  Let cook for about an hour or so.

Next week:  Chicken Vegetable Soup!

2 comments:

  1. Hi!! I am so excited I found your recipe, I grew up in Cincy and haven't lived there in over 10 years! Can I ask how much beef broth you used? And how much soup did this yield? I have a family of 5 and am hoping to cook this for dinner for all of them! Thanks!

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