Friday, November 02, 2007

Vegetable Stoup

I planned to make some kind of chicken soup. I was thinking of making dumplings or noodles to go with it. In the end it turned out completely different.

Not quite a vegetable stew.

Not quit a vegetable soup.

I called it Vegetable Stoup.

Here’s the blueprint.

can of chopped tomatoes
ear of corn
can of red kidney beans

Most of the ingredients I had in the fridge and I bought the tomatillos for another dinner but decided to toss them in to give the dish a tangy taste.

In a large pot (I use a cast iron Dutch oven) sauté the onions in Rachael Ray Extra Virgin Olive Oil to make them cute-as-a-button. Chop and toss in the rest of the ingredients, add some water and seasoning. I used salt, pepper, garlic powder and a good shake of Tabasco sauce.

Simmer for 1-2 hours, checking the liquid level and topping up with water as necessary. Layer in more seasoning to your taste.

I served this with warm tortillas since I seem to have an abundance of tortillas at the moment, but a good, crusty bread would be excellent also.

1 comment:

KPB said...

I just made a vegetable soup today as well. I added a few Saffron threads - the first time i have used saffron. Ever. It did actually give a lovely depth of flavour.

Go figure.