Thursday, October 16, 2014

Cooking by Letter - Very Veggie Soup

We have had a nice little cool snap here in the deep south.  Personally, I think this is what it should be like all month but we typically don't have that.  It has, however, given us some nice days to walk with Caleb...and he LOVES to walk. 
I can almost guarantee that he will calm down on a walk if he is fussy; however, that doesn't always translate to remaining quiet when we get back. 
Remember last year when we were cooking through the alphabet with Kate?  Well, this veggie soup was one of the last recipes we made. 
Kate really enjoyed it, though I'm not so sure about David.  We will have to make it again soon.  I love that it is healthy and gets LOTS of veggies in my family. 
Kate has been a really good eater but sometimes it is a little more difficult to get her to eat veggies.  With this soup, SHE was the one making it, so of course she wanted to eat it. 
She even got to grind the salt and pepper!  I did choose veggies that I knew she would eat and David could tolerate. 
I used all cabbage but might add some spinach next time as David seems to do well with that, it's more full of vitamins, and produces less gas. 
All in all, this really was a Kate made soup.  I think her favorite was stirring.  That and giving Daddy kisses before eating.  :-)

Very Veggie Soup
3 handfuls (I probably used about 3 cups) cabbage, escarole, or spinach
1 pound green beans (I used frozen)
6 carrots (I used mini carrots)
1 onion, chopped
8 oz corn
12 ounce can tomato puree

Tear or cut greens into small pieces.  Prepare green beans if using fresh.  Peel and chop carrots.  In a large soup pot saute onion.  Add all veggies to the pot, including corn.  Fill with enough water to cover the veggies.  Add tomato puree, salt, and pepper.  Then get to stirring!  Simmer, covered, for 1.5 hours.  Enjoy!!!

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