Where Local and Global Appetites Collide

Recipe: Easy Vegetable Soup

This is the easiest vegetable soup recipe ever.

First you will need to start with a package of Manischewitz vegetable soup mix or a similar product. Most grocery stores carry this soup mix product under Jewish/kosher or ethnic foods. I have seen it priced from $1.39 to 1.87.

Most products like this are high in sodium but not this one. You have to add salt to taste.

Follow the directions on the package:

Boil 7 cups of water then add the contents of the big package. Simmer for 2 hours and then add the small package of contents (pasta and seasonings) for 10 minutes. Done! The basic recipe is pretty good. Serves 5 at 120 calories per serving.

I, of course, add more things to make it more nutritious and robust. Some options include:

a boullion cube, use pre-made broth or a combination of broth and water,  a ham bone, soup bone, or frozen chicken thighs or legs, a handful of baby carrots, one or two cups of frozen vegetables, potatoes cubed. 

Today I used the raw baby carrots, a half can of leftover white beans, and frozen broccoli. You can also add crumbled dried chile. I also added a lot of fresh cracked pepper and 1 1/2 tsp of sea salt.

Of course, like most soups it tastes better the next day and does well to freeze. You cannot really mess it up.

I live off a variation of this soup all winter long. Whenever people visit they ask if the chicken vegetable soup in on the menu. It’s a good way to eat your vegetables, use leftover vegetables, and warm your soul.

What’s your easy soup recipe?

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