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Easy Refrigerator Vegetable Soup Recipe

Being a comfort cooking fiend, I'm always trying to slide more of the "healthy" into the bellies of my loved ones. So, when I was busy at work one day - I basically forgot to eat anything that meant anything - then when I returned home at 9:45 p.m. I was starving. So here is how this delicious soup evolved - from my refrigerator and the pantry!

First, I looked in my pantry and found chicken broth, which I keep on hand for anything I may want to create...like adding it to rice instead of water, risotto and of course a quick fix soup.

Then, I rummaged through my refrigerator and found a couple of white potatoes, a bell pepper, some onions, scallions and a few stray mushrooms that still looked great from a couple of days ago. So, I concocted this simple and easy to make recipe in thirty minutes by adding a couple of my staple aromatic spices - cumin and curry powder.

I had a small cup of this delicious, satisfying soup for supper. The next day I took a cup to work for lunch and returned home the same night to finish it off. I couldn't stay away from it, that's how tasty it was! My Easy Refrigerator Vegetable Soup recipe is a quick and easy recipe, using up whatever veggies you have in your refrigerator and a couple of pantry ingredients. Of course, use the leftovers that you have to make this your own - it will turn out fabulous with the spices. Enjoy!
refrigeratorveggiesoup
Ingredients

1 qt. chicken broth
1/4 tsp. paprika
2 small white potatoes, sliced 1/4" thick
2 tbsps. Olive oil
1 red bell pepper, diced
4 scallions (green onions,) sliced thinly
1/2 cup red onion, diced
2 tsp cumin
1 tbsp. curry powder
Salt and pepper, to taste
Croutons (optional)

Method

1. Bring the broth and paprika to a boil over a medium high heat on the stove top. Gently add the sliced potatoes and lower the heat to a simmer. Cover and cook for approximately 10 minutes or until the potatoes are almost tender.
While the potatoes are simmering, cook the veggies.

2. In a small skillet over a medium add the olive oil and then the bell pepper, red onion, cumin and curry powder. Stir and cook for approximately 3 minutes to blend the flavors.

3. When the potatoes are almost tender in the broth, add the veggie mix and cook for 5 - 7 minutes more. It's okay to break up some of the potatoes when your soup is finished, as it makes the soup a little thicker in texture. Serve in a bowl and add your favorite croutons if desired just before serving. Season with salt and pepper to your liking.

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Content copyright © 2013 by Allyson Elizabeth DŽAngelo. All rights reserved.
This content was written by Allyson Elizabeth DŽAngelo. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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