While we’re all staying home for the Coronavirus, we are also probably making all of our meals. That may mean we’re accumulating a fair number of odds and ends in our produce drawer. What better way to clean out that drawer than to make an easy, and delicious freezable vegetable soup, And to make it more of a full meal just add a cut-up cooked rotisserie chicken. This recipe can easily adapt to any of your vegetable preferences.
Just toss in what you like and skip what you don’t. Another key to delicious soup is seasoning. In the cooking world there is an expression, “season to taste”. That actually means season it until it tastes good to you. My recipe has salt, pepper, and Italian seasoning, but again listen to YOUR palate. If you like seasoned salt, or lemon pepper, go for it. Also know that if you freeze some of this extra soup, realize it might need more seasoning once it’s thawed and reheated. Lastly, I serve this soup with grated Parmesan cheese. The hot soup melts the cheese and it really flavors the soup! Here we go:
Yummy Freezable Vegetable Soup
-2 T olive oil
-6 cups low sodium chicken broth
-4 garlic cloves, minced
-1/2 to one whole green cabbage, chopped into ribbons
-1 medium to large yellow onion, diced into one-inch pieces
-4 medium carrots, chopped into 3/4 inch pieces
-4 stalks of celery, chopped into 3/4 inch pieces
-1 medium zucchini, chopped into 3/4 inch chunks
-1 red pepper, chopped into 3/4 inch pieces
-1 28 ounce can of diced tomatoes with juice
-2 tsp of Italian seasoning
-2 tsp of kosher salt
-1 tsp black pepper
-2 bay leaves
-1 cup frozen corn
-1 12 ounce package of prewashed spinach
- First using a large heavy pot, turn stove to medium. Add the olive oil and heat it for one to two minutes.
- Add in the onions, carrots and celery. Cook them for five to seven minutes, stirring occasionally, until these items begin to soften.
- Add the cabbage, zucchini, red pepper salt. pepper, Italian seasoning, garlic, and bay leaves. Stir and cook for five minutes.
- Add the chicken broth, canned tomatoes, bring to a simmer and cook for about ten minutes.
5. Add the frozen corn and spinach. Simmer for a few minutes.
6. Serve with some grated Parmesan cheese.
8. I freeze my extra in these one quart containers. Be sure to attach a label to the container so it doesn’t become “mystery soup”!