March 07, 2010

Garden Vegetable Soup

When I am having an especially busy week and late afternoon meetings or a heavy work load coupled with my commute have me walking in the front door around the same time I am usually trying to get dinner on the table, it's easy to moan and groan and resort to sub-sandwiches and a salad, or prepared or processed foods. Something quick and easy to get on the table and call it 'good enough'.

But really I know it's not.

Last week was one of those weeks and when I walked in the door on Thursday night at 6:00 pm, the last thing I wanted to do was make dinner. However, my body was craving red peppers. No sandwiches, no frozen entree's, not even chicken or meats. I wanted fresh vegetables... and I wanted something hot and filling. I really, really wanted my homemade soup.

Although the thought of making a homemade soup seems daunting at first, once you make the decision however, it goes quickly and you can have a hot, healthy soup on the table within 15-20 minutes. Why does it seem like so much more work than it is!? It goes so quickly and we always feel so good after eating it!

Garden Vegetable Soup it was. 20 minutes later my husband and both our teenagers exclaimed how happy they were to see soup on the menu. My 14 year old said her body was craving vegetables and this soup was exactly what she wanted. When you make it, use what vegetables you have on hand. If you have other veggies like leeks or 1/2 c spinach, feel free to throw it in. Your family doesn't like jalapeno's? Leave them out. Play with it and make it yours!

Garden Vegetable Soup

4 T butter
1/2 c water
2 small jalapenos, chopped
1 lg. onion, chopped
1 lg. carrot, chopped or grated
1 lg. green pepper, chopped
1 red bell pepper, chopped
3 c chicken broth
3 T flour
2 c heavy cream or half and half (or use milk in a pinch, it just won't be as thick or rich)
1-2 c cheese (cheddar, smoked, even Velveeta... use what you have on hand for different flavors each time)

In a saucepan melt 2 T butter Add about 1/2 cup water. Cook onion, carrot and peppers over medium heat until tender. Remove all from saucepan. Melt 2 T butter, whisk in flour and cook 2 minutes while whisking. Gradually add the broth and cream. Whisk smooth, increase heat and just as it wants to boil, reduce heat immediately. Add the mixture of cheeses and the cooked veggies. Let simmer and heat about 10 minutes. Serve!

Print Friendly and PDF