Souper Sundays! 2015 Fall Soup Plan

It takes all kinds of vegetables…If you know it, sing along!

I used to LOVE that show! Now that we’ve taken a walk down memory lane, let’s talk soup. Last week, right on cue, the weather started to change here in Frederick. Chilly nights, and now even some chilly days, put me in the mood for soup. If you do any type of meal planning or want to start, adding a soup to your weekly rotation during the Fall and Winter can be a life saver. Soups usually aren’t very time or labor intensive (I know some would say chopping is laborious, but I disagree – I find it therapeutic), can be a good reducer of food waste, a great way to get more vegetables into your diet, and can be stretched across many meals or even frozen for those weeks when you really don’t have time.

In the past my soup making as been sporadic. Back in 2011 one of my favorite magazines ran a great article on soup recipes and included 13 hearty soups. My first thought was “that’s a soup for each week of Fall, and if I freeze some of each recipe, that could easily get me through most of the Winter.” Unfortunately I don’t still have that article, but I can easily come up with a different soup each week for the next 3 months.

The realization that I have put back on about 35 pounds, along with full-time work and full-time school has me attacking my meal planning like its my job and I’m going to start posting the weekly plan again on Mondays. It will include 1 soup and I’ll share the recipe on Sundays. If you are a soup maker or want to get started with meal planning, will you join me for Souper Sundays? I’m always up for sharing tips and on the lookout for new recipes.

Quick Vegetable Soup
Print Recipe
This basic tomato-based soup can use fresh or frozen vegetables and the spice can be adjusted to your liking.
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
40 minutes 30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
40 minutes 30 minutes
Quick Vegetable Soup
Print Recipe
This basic tomato-based soup can use fresh or frozen vegetables and the spice can be adjusted to your liking.
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
40 minutes 30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
40 minutes 30 minutes
Ingredients
Servings: people
Instructions
  1. Add oil to soup/stock pot and heat over medium heat.
  2. Add onion and carrot and cook until onion is translucent.
  3. Add celery and cook until vegetables are tender.
  4. Add in green beans, potato, corn, peas, V8 juice, diced tomatoes, water and broth. Stir well to combine. Increase heat to medium-high and bring soup to a boil.
  5. Add salt, pepper and creole seasoning to taste. Cover, reduce heat to whatever temperature keeps soup at a simmer (mine was medium-low). Simmer for 30 minutes.
Recipe Notes

Yields 6 servings, approximately 1 1/2 cups each.

I season soups as I layer in ingredients. I measured out 1/2 teaspoon of salt to start, used 1/2 of it to season my vegetables as they cooked then used the remainder to taste at the end. We are watching our sodium intake. Additionally, I found out the hard way that creole seasoning is VERY SPICY once it cooks. I used way too much (1 tablespoon) and had to actually pour off some of the soup liquor and replace it with plain water and broth. Lesson learned: go lightly with the creole seasoning while cooking. You can always add more at the end.

I usually allow the soup to cool and then store in the refrigerator for a day or two before putting leftovers into the freezer. I use either zip-top freezer bags or 24 oz. Glad FreezerWare containers.

Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *