Vegetable Soup

It's been warmer than normal in my neck of the woods lately.  Especially for January.  But I still enjoy my soup.  Here's my favorite Vegetable Soup Recipe.


What you'll need:

2. lg. cans of organic diced tomatoes
1. box of low sodium chicken stock
1/2 a head of cabbage chopped (roughly)
a bag of frozen broccoli and cauliflower
a bag of frozen mixed vegetables (I used one that includes green beans, carrots, peas, and corn)
1 yellow onion
2 cloves of garlic
onion powder, garlic powder, salt, and pepper,
(I also use New Orleans Cajun spice...i got this secret from my best friend who loves spicy food it really makes the soup great)
An 8-10 quart stock pot

What you'll do:

Crush the garlic cloves.  Dice the onions and chop the cabbage.  Add the diced tomatoes and the low sodium chicken stock to the pot. Then pour in all ingredients.  I just eye ball all my spices...but if I had to guess I would say that I use a tablespoon of each and two of the Cajun spice.  If you like more soup you can add a can or two of V8 juice or regular tomato juice.  Both work just fine.  Bring the soup to a boil and reduce to simmer to allow all the flavors to marry together.

Now,  I make a lot more than I would ever eat in a week so I portion all of it out once it's done.  Each 2 cups are a serving.  I keep enough out to get me through the week and then I pour the rest into individual containers that are freezer safe.  When I'm having a rough week financially or if I'm crunched for time I have them there on hand to keep from grabbing something naughty.  I run the container under warm water and put it in a pan on low.  It thaws and boils, and it's ready to go.

I can usually eat on my soup for 2 weeks or more.

Enjoy!!