2 large cloves of garlic
2 medium potatoes
1 cup more of less of vegetable broth
3/4 cup of onions
1 cup of roughly cut orange sweet peppers
1/2 cup of diced celery
2 carrots rough cut or however you like
1 teaspoon of dried thyme (or to taste)
1/2 teaspoon of onion powder
1/2 teaspoon or so of dried basil
1/2 teaspoon or so of dried oregano
1/2 cup peas
1/2 cup corn
1/2 cup left-over marinara sauce
Salt and pepper to taste
I don’t mean to be a reduntant blogger but soup is so good and so easy that I keep posting slightly different recipes. For this one, I didn’t saute anything! I just threw things into the pot.
I started out by boiling a few russet potatoes. I cooked these with two large cloves of garlic (used a garlic press). Instead of draining the water, I removed the potatoes and used the water for a soup base. I also added a cup or so of low-sodium vegetable broth.
(I used the remaining potatoes for mashed potatoes one day and fried potato slices the next.)
I threw in onions, orange pepper, carrot, celery… in fact all of the other ingredients.
Once they simmered for a few minutes, I added some frozen corn and peas and a little salt and pepper.
Sky’s the limit. Add in whatever you have on hand….like zucchini or beans.
Just one more thing: I included a 1/2 cup or so of leftover spaghetti sauce…it added a good tomato-y flavor!
And damn, baby, that’s good!