Vegetable Soup

Product Used

  • 1/2 cup, sliced dried potatoes
  • 1/4 cup dried green beans
  • 1/4 cup, sliced dried sliced carrots
  • 2 tbsp dried chopped onion
  • 4 cups water
  • 5 dried tomato slices
  • 3 tbsp dried green peas
  • 1 heaping tbsp dried okra (optional)
  • 1 tbsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper

Recipe Instructions

Combine potatoes, green beans, carrots and onion with water in a heavy pot. Bring to boil. Remove from heat. Cover and let stand 3 hours or overnight. Simmer 30 minutes. Add remaining vegetables and additional water if needed. Continue to cook until vegetables are tender, about 30 minutes. Add seasonings. Simmer 10 minutes longer. Makes 5 cups.

Variations:

Minestrone: Substitute 1/2 cup dried kidney beans, navy beans or chickpeas for potatoes. Increase tomato slices to 10 and add 1/4 cup dried sliced zucchini. Add 1/4 cup of shredded cabbage and 1/2 cup dried spinach. Add 1/2 tsp dried oregano to remaining seasonings. Increase final cooking to 20 minutes or until vegetables are tender. Season to taste with additional salt, pepper, and 1/2 tsp Worcestershire sauce. Makes about 7 cups. 

Beef or Chicken Stew: Prepare Vegetable Soup as directed, adding 2 cups cubed dried beef or chicken to vegetables before soaking. Increase dried potatoes to 1 1/2 cups. To thicken, stir together 2 Tbsp flour and 1/2 cup cold water. Pour into the stew, stirring constantly, until thickened. Cover. Simmer 5 minutes. Makes about 7 cups.

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