Thursday, February 2, 2012

Veggie soup

Veggie soup usually goes along with cleaning out the fridge and using whatever vegetables are on hand. For this pot, my 8-year-old pitched in. I gave him a pretty dull knife and told him to go to town. And he did.


4 beef bouillon cubes
2 chicken bouillon cubes
12 cups water
1 zucchini, halved and sliced
3 celery ribs, finely chopped
6 large carrots, diced
1 green pepper, diced
1/2 yellow onion, diced
3 (14 oz.) cans petite cut tomatoes
3 tsp. Italian seasoning
1 cup tri-color rotini
1 cup ditalini pasta

Add bouillon to water and boil. Add zucchini, celery, carrots, green pepper, onion, Italian seasoning and continue boiling 10 minutes. Reduce to simmer for about 20 minutes. Increase to boil and and add tomatoes and pasta. Boil for 10 minutes.

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