This is a simple, touch spicy, and tasty way to get your veggies!
Ingredients
3 T olive oil
2 c chopped onions
3 garlic cloves, minced
1 c peeled and chopped carrots (you can buy matchstick carrots in the bags - easy!)
1 c peeled and cubed sweet potatoes
1/2 c chopped celery
1 1/2 c chopped zucchini
1 cup fresh, frozen, or canned lima beans
3/4 c frozen corn kernels
1 1/2 c chopped fresh tomatoes (in a pinch I used canned)
1/2 t fresh thyme (1/4 t dried)
1/4 c barbeque sauce
4 c water
pinch salt (optional)
ground black pepper to taste
Tabasoc sauce
2 T. chopped fresh basil (optional)
chopped scallions
Directions
In a large soup pot, warm the oil on medium heat and saute the onions and garlic until the onions are translucent, about 10 minutes. Add the carrots, sweet potatoes, and celery and saute for 3 minutes. Add the zucchini, lima beans, corn, tomatoes, thyme, and barbeque sauce. Stir for a minute and then add the water, salt and pepper.
Cover and bring to a boil; reduce to low and cook for 20 minutes. About 5 minutes before serving, add the parley, Tabasco sauce, and basil. Serve topped with chopped scallions.
As soon as it’s fall, or is a cool, rainy day, I HAVE to make soup! This is a simple, touch spicy, and tasty way to get your veggies! Steve likes the simplicity of canned soup (I hate the sodium content and inferior ingredients), so I make a whole series of soups and store them in spaghetti sauce jars in the fridge. They’ll last for 2 weeks, so you’d better be in the mood for soup, but still - they’re just as easy as canned (just heat up), but with fresh goodness!!