Tip #12: Make it up

Don't know what to make for dinner? Make up your own recipe. Soups are easy peasy!

I stood in my kitchen not knowing what to make for lunch tomorrow when I decided to make a soup. Just started grabbing food I had on my counter, fridge, freezer & pantry. Here's what I made. I'll call it...Anything-You-Have Mexican Soup.

Anything-You-Have Mexican Soup
by Kimber Scott

2 T olive oil
3-4 medium zucchini & yellow squash, diced
4-6 medium tomatoes, diced
1 cup fresh sweet corn
1 large onion, diced
4 cloves fresh garlic, minced
2 fresh (frozen) green chilis, chopped
8 cups water
1 T Simply Organic Mexican Seasoning
1 T Vogue instant VegeBase (or other bouillon)
12 oz sour cream (you could even use cubed Velveeta)

Heat oil in large stock pot. Add zucchini, tomatoes, sweet corn, onion, garlic & green chili. Cook on high for 10 min, stirring often. Add water, seasoning & bouillon. Turn heat to med-high & cook for 20-30 min or until onions are clear & squash is cooked through. Stir occationally. Remove from heat. Let stand for 5-10 min. Stir in sour cream. Refrigerate up to 3 days, freeze for up to 2 months.


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