Sunday, January 10, 2010

Vegetable Stoup: Another Recipe Post

To be honest, I don't consider myself much of a cook. I'm not terrible, but I'm not a gourmet. My cooking is, generally, edible with the exception of a quesdilla that was left in the pan too long.

I have to say my inspiration for this recipe redo was from a Rachel Ray vegetable stoup of some sort. I don't even know if it was an actual recipe and have no clue how far I have deviated, so Rachel, my apologies if this is a total disaster of a dish from your original vision. ;)

Veggie Stoup

3 celery stalks, chopped
3 carrots, chopped (We always have baby carrots around, so I just use a few handfuls of those.)
2 medium red potatoes, chopped (Leave on the skins. They are yummy and nutritious.)
1 c. frozen corn
1 c. frozen peas
1 c. frozen green beans
1 c. dry pasta (penne, bowtie, elbow have all worked for me. I used Barilla Plus. Extra protein in the meatless meal.)
2 cloves of garlics, chopped (I always have a standby of minced garlic in olive oil in the fridge. A couple tablespoons of that works, too.)
1 large can of tomato juice (30 oz.)
2 c. chicken or vegetable stock
2 T. olive oil
1 T. dried rosemary
1 T. garlic tabasco
Shredded cheese to add as a topping.
salt and pepper to taste

Add the olive oil to a stock pot and put on medium high heat. When the pan is hot add celery, carrots and potatoes, salt and pepper. Cook until beginning to get tender, then add chicken/vegetable stock and let come to a gentle boil. Turn down the heat to about medium, which should still have a gentle bubble to it, and continue to cook veggies until tender. Slowly add the tomato juice. Let come to a gentle boil. Add frozen veggies and pasta. Let cook for 15 minutes after coming to a gentle boil again, then add remaining ingredients. Let simmer for 15 minutes. If it seems to thick at all you can always add a little extra stock to thin it out. I will, however, be nice and chunky. If you love tomatoes, go for a can of crushed tomatoes, too.

I have also done this in a slow cooker. Much prefer cooking it over the stove, but it definitely will work.

Serve with toasted, crusty bread. I pick mine up at the grocery. Love it!


Mitch said...

You are a great cook.

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