It rained in VA Beach for 2 days straight. And I don’t mean sprinkled. It poured! The roads were flooded and traffic was a mess. I feel awful for the kids who had to go back to school in the midst of the downpour. Fortunately, I was able to stay home and make soup! And thanks to my canning experiment, I didn’t even have to go to the grocery store!
Created from what I had in the pantry/fridge
3 tbsp EVOO
4 large carrots, sliced into rounds
1 1/2 cups new potatoes, quartered
Salt and freshly ground pepper
3 cups roasted red pepper and tomato soup (Trader Joe’s reduced sodium brand)
1 cup vegetable stock
2 cups tomatoes, cored, peeled, seeded, and chopped (I used my canned tomatoes & juice)
1/2 cup green beans
2 small zucchini, sliced into rounds
1/2 cup crowder peas
1 cup cooked veggie pasta (Garden of Eden small shells)
fresh herbs– rosemary, parsley, basil, thyme, marjoram
freshly grated parmesan cheese for serving
Heat oil in large stock pot over medium heat. Once hot, add carrots, potatoes, salt and pepper. Saute for a minute or two and add soup, stock, and tomatoes; bring to a boil, then adjust the heat so that it bubbles gently. Cook, stirring often, until the veggies are starting to softened, about 15 mins. Add remaining veggies and cook until all veggies are soft, about 15 mins. Add pasta, herbs and salt and pepper to taste. Top with freshly grated cheese.