Vegetable Medley Soup Recipe

This post was scheduled to be posted sometime in February when it had snowed but alas it did not see the light of the day, then!

But today we are on for new starts, so we begin again. Here it goes.

When you open your eyes to this view, all you can think of is some hot and comforting bowl of Vegetable Medley Soup to warm the belly and enjoy indoors with the little baby

I got a can of cream of corn on a whim last week and made two great soups this week with it. The best part was that both these soups are worth storing in my recipe box. This soup is simply an idea, an empty slate..you can add any veggies you wish to and remove the ones you don’t like. The cream of corn added a wonderful creaminess to the soup, however if that is not an ingredient of your choice, half a can of coconut milk will do the trick and add nutty aromas to this soup.

Vegetable Medley Soup Recipe

(Adapted from Trisha’s southern kitchen)

 

Ingredients:

  • 2 cup washed and chopped kale
  • 1 potato diced
  • 1 carrot diced
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 1 cup frozen lima beans
  • half of a can of cream of  corn
  • 1 cup cooked brown lentils (or of your choice)

 

Directions:

  • In a large pot, add oil, onion, garlic until these are softened and smell amazing
  • When cooked add potatoes and carrots and wait until cooked through.
  • Next add the lima beans and cooked lentils, saute for a couple of minutes.
  • Add the kale and cook till reduced.
  • Finally add the stock, soup seasoning and salt+pepper.

 

The soup mix: I have made a premade mix of some of the most common spices and herbs that I add to my soups, stews etc. This mix contains, garlic powder, granulated onion, dried parsley, dried basil, red pepper flakes, cayenne pepper, and black pepper powder. The smell kind of reminded me of the ramen noodle seasoning

I also added a veggie boullion cube, adjusted the seasoning and let the soup simmer for about 15 minutes.

At about the 12 minute mark, I added some cream of corn soup and finished it with some chopped scallions on top.

Vegetable Medley Soup
 
Ingredients
  • 2 cup washed and chopped kale
  • 1 potato diced
  • 1 carrot diced
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 1 cup frozen lima beans
  • half of a can of cream of corn
  • 1 cup cooked brown lentils (or of your choice)
Instructions
  1. In a large pot, add oil, onion, garlic until these are softened and smell amazing
  2. When cooked add potatoes and carrots and wait until cooked through.
  3. Next add the lima beans and cooked lentils, saute for a couple of minutes.
  4. Add the kale and cook till reduced.
  5. Finally add the stock, soup seasoning and salt+pepper

 

Verdict: The husband loved it. He is lukewarm about soups, but this one due to its textures and heartiness won him over. I was a fan too. The recipe freezes well and leftovers can stay in the fridge for a day.

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