basic soup (cooking project – day 25)

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It’s cold outside and time for some soup!

A couple times a year I make a big vat of “basic soup” that I freeze in pint containers and pull out as a base for other soups.  The recipe I use for the basic soup is from Good Housekeeping and it’s only 45 calories a cup and still very filling!

You need a big pot to make this amount of soup, or you can use two large soup pots.

Ingredients:
1 lb. carrots, sliced
3 med. onions, chopped
4 lg. stalks celery, sliced
2 lg. cloves garlic, crushed with press
2 cans (28 oz. each) whole tomatoes in juice
1/2 sm. head green cabbage thinly sliced
3/4 lb. green beans, trimmed and each cut into thirds
6 c. chicken/vegetable broth
6 c. water
Salt and pepper
3 med. zucchini, sliced into half-moons
2 bags (6 oz. each) baby spinach leaves

1. Coat stockpot cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic and cook 8 minutes or until vegetables soften, stirring occasionally.

2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.

3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.

For our dinner tonight I put two cups or so of the base soup into a seperate pot and added a can of kidney beans and some chili powder.  I simmered it for 10 minutes to let the beans heat through and served with some saltines. It’s filling, delicious and nutritious!

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