Random Vegetable Soup

Will was out of town during the last couple weeks and I resorted to bachelor eating mode.  For a few years when we were first married I was traveling for several weeks at a time and Will would have to fend for himself when the frozen meals I made for him were out.  He would get pretty inventive.  It became a joke with my co-workers “what did Will eat while you were gone this time?”  My personal favorite is the time I asked Will what he had for dinner and he replied, “pasta with red sauce but don’t worry for protein I added cut up pieces of bologna”.  That is a whole new take on pasta bolognese.

Well I’m not usually quite that bad, but this time I was feeling VERY lazy.  I finally decided it had gotten out of control when I realized (after skipping breakfast one day) that I had eaten hot dogs and baked beans four meals in a row.  I decided to actually cook something with real vegetables rather than eating processed meats and canned vegetables for another meal but I didn’t want to go to the grocery store.  This is what I came up with out of the random fresh root vegetables, herbs and frozen veggies I had on hand.  It is delicious, quick, uses a single pot and resembles minestrone soup which is why I’m posting it here today.  It lasted me several meals including a couple with Will when he got back!

Lexi’s Random Vegetable soup20160229_194644

  • carrots, diced  (the more the merrier, around 5 or 6)
  • parsnips, diced (half as many as carrots)
  • celery, diced (2/3 as many as the carrots)
  • half a red onion, diced
  • half a vidalia onion, diced
  • 2 cloves garlic, minced
  • 1 15oz can hunt’s tomato sauce
  • 6 chicken boullion cubes
  • 1/2 C cherry tomatoes from a jar, halved
  • 3 potatoes, diced
  • frozen peas (about a cup and a half)
  • chopped fresh parsley about 2 Tbsp
  • 1 tsp dried oregano
  • 2 bay leaves

Saute the first set of vegetables through garlic until soft, adding the garlic about halfway through.   Add tomato sauce and enough water to cover the vegetables (I used around 8 cans of water).  Bring to a simmer add boullion cubes, tomatoes, potatoes, peas and herbs.  (Next time I may double the oregano.)  Simmer 25 min or so.  Don’t eat the bay leaves.


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