Monday's recipe (1/28/13) - Aimee Fortney's quick & easy, health - WSMV Channel 4
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Healthy dinner on a budget? And on a weeknight? Vegetable soup CAN be done on a hectic weeknight, and you don't have to add condensed soup, anything! The tomato juice is an old trick that both thickens and flavors the soup!
2 potatoes, peeled and cubed
2 sweet potatoes, peeled and cubed
3 carrots, cut into small bites (cubed)
4 cups reduced sodium chicken broth
2 cans diced tomatoes with chilies
2 to 3 cups tomato juice (I used Publix brand tomato juice)
1 bag frozen peas
1 bag frozen corn
1 bag frozen butter beans
1 teaspoon ground cumin
1 teaspoon black pepper
Cayenne pepper (optional)
In a large soup pot, cook potatoes and carrots in 2 cups chicken broth for about 10-15 minutes, getting them tender. Next add the canned tomatoes with chilies, remaining chicken broth, tomato soup and seasonings. Cook covered over medium heat for about 25-30 minutes. Add frozen vegetables the last 15 minutes, stirring well. Enjoy!
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