Oh, knife and cutting board I’ve missed you so! For about a week and a half, I couldn’t do a thing because I injured my thumb/arm. I’m okay now, I’m getting that fixed up, thankfully. As miserable as I was, the time off got me feeling inspired. Spring is around the corner (I hope) and garden vegetable soup kept jumping around in my head. Did I think making vegetable soup would make Spring come faster? No, but it sure did make me feel like Spring was nearer!
I was fully prepared to make a garden vegetable soup (although it’s not even remotely near enough to start any gardens.) However, as I was pulling out my ingredients, it dawned on me that I just could not call it garden vegetable soup. About half the ingredients were canned and more than half all came from my pantry. Three ingredients came from my fridge. Just three! So “Pantry Vegetable Soup” it is! This soup is delicious and perfect for any upcoming apocalypses.
- ½ medium onion, diced
- 4 cloves garlic, minced
- 2-3 medium sized carrots, diced
- 2-3 stalks celery, diced
- 1 zucchini, diced
- 1 large potato, diced (I used yellow)
- 5 cups vegetable broth
- 2 15-oz cans diced tomatoes
- 1 15-oz can corn, rinsed and drained
- 1 15-oz can peas, rinsed and drained
- 1 15-oz can bean of choice, rinsed and drained (I used large butter beans)
- salt and pepper to taste
- Set a large pot over medium heat.
- Saute (water method or oil) the onion until golden brown.
- Add the garlic, carrot and celery and continue sauteing until the carrot is tender.
- Add the zucchini and saute only until it is slightly softened.
- Pour in the vegetable broth and diced tomatoes. Bring to a boil.
- Add the corn, peas, and beans and lower the heat to low. Simmer for 15 minutes.