Posted by: mommyinmotion | February 4, 2010

Growing Vegetable Soup

Yesterday Sian checked out a book called “Growing Vegetable Soup” from the school library. He was really excited to read it to me when he got home- and proud of himself for finding a book about healthy foods! The book was really simple, but it included a recipe for vegetable soup on the back. Sian wants to make it exactly as they do in the book, which means growing all the veggies ourselves. We might do that, but it’s going to take awhile, and the outcome is not guaranteed since my green thumb is decidedly lacking! We’ll give it a try one day though, since it would help me with goal #58 on my 101 list!

For now, though, I think we are going to stick to buying the fresh veggies at the grocery store and making it that way! I don’t think he will mind too much, and it will be a fun kitchen project for us. The recipe is listed below…

1) Wash & Cut

1 large onion (peeled), 2 carrots, 1 medium potato (with skin), 9 green beans (ends off), 1/6 small head of cabbage, 1 stalk broccoli, 3 medium tomatoes, 1 small green pepper, 1 zucchini (5-6 inches), 1 ear corn (husked)

Slice onion and carrots into rounds. Cut potato into cubes and beans into 1-inch pieces. Chop cabbage wedge into shreds. Put in a large cooking pot. Set aside.

Slice broccoli stem into rounds, leave tops whole. Chop tomatoes into eighths. Cut out stem of green pepper and take out seeds; slice pepper into rounds, then into pieces. Slice zucchini into rounds. Cut corn off cob. Put in a bowl. Set aside.

2) Get Ready:

4 bouillon cubes, 5 cups water, 1 big handful of peas, 1 bay leaf, 1/2 cup snipped parsley, 1 tsp. dried marjoram, 1 tsp. dried thyme, salt & pepper to taste

3) Cook:

Add bouillon cubes and water to cooking pot with vegetables. Bring to boil. Reduce heat to medium low and summer, uncovered, 10 minutes.

Add peas. Add vegetables in bowl. Add herbs. Stir. Bring to simmer. Tastes, then add salt and pepper. Stir, simmer uncovered about 10 minutes longer, until vegetables are crisp-tender.

Makes 8 big servings or 12 small ones.

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