I told you that I would list the vegetables we used in our latest veg soup. Well, here they are, and, they were all in our kitchen, or fridge, waiting to be used up, so they did not go bad. (I hate it when we buy vegetables, and they rot in the fridge. Disgusting. Especially in this time of crisis).
Here we go. We used the following vegetables, to fill two eight quart stock pots, for soup.
5 small zucchini (here, they are no more than 4” long)
1/2 onion, sliced
5 carrots, 1/2” sliced
10 small celery stalks, 1/2” sliced
1 chayote, peeled, seed removed, and 1/2” sliced
1/2 each, small head, green, and purple, sliced thin, or shedded
3 cups nopales, cactus paddles, cleaned, cut into 1/4” strips and cooked
1 head cauliflower, florets cut small
1 purple eggplant, peeled, and cut into bite sized pieces
1 chile poblano, burned, skinned, deseeded, cut into 1” pieces
1 small package cremini mushrooms, cleaned, cut into quarters
4 Roma tomatoes, cut into 1/2 x 1/2” pieces.
1 container fresh spinach, stems removed.
12 cups water
4 Tbs. Knorr chicken bouillon
1 – 2 tsp. Turmeric, to taste
1 – 2 tsp. Tarragon, to taste
1 Tbs. tomato paste, to taste.
This does not take all that long to cook, so, taste frequently, and adjust seasonings to your taste. Serve with your side of choice- tortilla chips, slice of bread, rice.
Let me know if you try this, but until then, stay happy, stay healthy, stay safe. Wash your hands, cover your mouth, protect those you love.