23 April, 2016

Vegetable Soup

I know it's spring now, but we had a random weekend of snow here, so I decided to make some nice, warming soup to make myself feel better. I used water as a base, but feel free to replace it with a can of vegetable broth.

Vegetable Soup

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Yield: 4-5 servings


  • 1 tbsp olive or canola oil
  • Bell pepper (green or red are best for this recipe)
  • 2 russet potatoes (about 1 pound total)
  • 12 ounces frozen corn
  • 1 1/2 cups water
  • 1/2 tsp crushed red pepper
  • 1/2 tsp ground thyme
  • 1 cup milk
  • 12 cup shredded cheddar cheese

  1. Chop the bell pepper and the potatoes
  2. Heat the oil in a large saucepan over medium high heat, then saute the bell pepper until tender, about 4-5 minutes
  3. Add the potatoes, corn, water, red pepper, and thyme and raise to high heat
  4. Boil, covered, for ten minutes or until the potatoes are beginning to soften
  5. Stir in milk and cheese and serve

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