Living on your own, independently is chalk full of everything; like this vegetable soup I was making yesterday. In the end both are ‘good for you’, but can you guess which one is tastier right off the bat? When hunger is inversely proportionate to your bank account it can be a very bleak dinner outlook indeed. With empty pockets, I attempted to make an empty pantry a bountiful boon for soup. I put to use some dusty mason jars of canned summer vegetables and some cheap staples like potatoes and onions. The best part was that for all the money saved, I didn’t have to skimp on flavor.
Popping the lid of some miscellaneous Campbell’s soup may have been easier, but this homemade soup was healthier, chunkier and above all, more satisfying. The light, pleasant juiciness of the fresh canned vegetables reminded me of sitting in the middle of a garden, and sopping up the last traces of the soup with a slice of French bread kept my belly full. I emboldened the soup with chicken broth and contemplated adding pasta for a minestrone twist. It could even go nice with a bowl of rice or couscous. Basically, what you have here is a great basis from which to grow.
3 small potatoes, diced, not peeled
2 T olive oil
1 onion, chopped
3 stalks celery, chopped
3 carrots, chopped
1 clove of garlic, minced
6 button mushrooms, chopped
1 small can fresh canned green beans, aged
1 small can fresh canned tomatoes, aged
About 2 cups chicken or vegetable broth
1. In medium sized pot, boil water. Add potatoes; boil for about 7-10 min. Drain.
2. Heat oil in large pot over medium high heat. Add onions, celery, carrots. Cook for 5-7 min.
3. Add garlic and mushrooms; continue cooking for about 3 more min.
4. Add in the canned vegetables and chicken broth, bring to a boil.
5. Cover and cook for about 30 min, or until liquid has reduced.