We’ve had a really warm winter, in fact, today is supposed to be in the upper 60’s. That’s warm, even for us.
So we haven’t had as many soups and stews as we normally do during the winter but last week it was cold and rainy all week long. It was a great time to make one of our favorites… use-what-you-have vegetable stew.
This is the “real” recipe but I don’t always have all of those veggies on hand. This time I used quite a bit of our dehydrated squash from our summer garden, canned tomatoes and a can of corn. I left out the celery. (Several members of my family don’t care for celery but I think it’s great in this soup.) There have been times I’ve added cabbage. When we have some congestion we often add just a dash of cayenne pepper to help with congestion.
I really like to serve this soup with homemade whole wheat biscuits from the freezer.
Use What You Have Vegetable Soup
This is a super simple and quick vegetable soup recipe. Don't worry too much about following the ingredient list exactly - just use what you have, it will turn out great.
Cook first 5 ingredients in small amount of water for 10 minutes. Add remaining ingredients and cook over low heat until tender, approx. 35 min.