The word weekend is in the name of this soup because I have more time to cook on the weekends and the word convoluted begins the title because I make it up as I go along.
It is is an easy step-by-step soup making process to follow, so let’s begin.
Step 1
Place large soup pot on the stove and pour in enough extra virgin olive oil to cover the bottom.
Do not turn on the stove.
Next, cut up 2 medium size onions, half a bag
of celery, 3-4 medium size green peppers after removing the seeds place into the pot along with a heaping tablespoon of garlic from a jar including the juice.
Now turn the stove burner on low and let the mixture slow cook for 20-30 minutes, stirring occasionally.
Before your mixture burns, pour in 2-12 ounce cans of low sodium V8 Vegetable Juice
Slice and dice 4 medium size squash
Add half a bag of shredded carrots
Add a can of black beans, drained of all liquid and rinsed
Add a bag of frozen peas – do not use cans as they are full of salt
Add ½ cup of mustard, ketchup, and balsamic vinegar dressing of more if you would like
Let this mixture continue to slow cook for 90 minutes, stirring occasionally.
Add the whole box (4 patties) of Boca, All American, Flame Grilled, Meatless Burgers as they taste like “real” hamburgers, at least to me.
Add 2 baked chicken breasts – sliced and diced into small chunks
Add ½ a medium sized cabbage cut into long thin, spaghetti-like slices
Add in 1-6 ounce can of low salt Tomato Paste
Add in 2-12 ounce cans of low salt Petite Diced Tomatoes
Let this mixture to continue to slow cook for 90 minutes, stirring occasionally.
Let cool, serve, eat, and enjoy.
1 comment:
Omit the chicken and you have a great looking vegan recipe! Def gonna try that, who knew you could use V8 in soup? But it makes perfect sense!
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