Sunday, July 26, 2009

Potato Veggies Soup

I have made this soup many times and it seems that every time I make slight changes to it.
This time I used new potatoes and different spices.
Made a big difference !
Sometimes it has chicken in it, or homemade noodles or peas or pork.
When you choose the potatoes for your dish, remember that the red skinned ones hold better when boiled and are less crumbly once cut, while the yellow/white skinned ones are starchier, more crumblier and are best for mashed potatoes.
My hamburger seasoning has an orange tint so the resulting soup is looking kind of orange to me.
It is so tasty you will make it again and again.

This time I used:
8 cups water
1/2 bell pepper (I used green)
4 medium size new potatoes
1 big tomato
1 medium onion
1 big carrot
1 teaspoon hamburger seasoning
1/3 teaspoon salt
3 TBSP oil

Chop the vegetables and put them in a skillet with the oil and the seasoning and cook them for 10 minutes on medium heat stirring every 1 minute.
Cube the potatoes, keeping in mind the fact that if you leave the skins on adds some extra fiber to your diet.
Place them in a soup pot in the 8 cups of water and boil for approx 25 minutes, or until they are done.
When the potatoes are cooked, add the vegetables and keep on the stove for 1 to 2 more minutes for the flavors to merry.
If you have parsley on hand, add some to your bowl of soup, right before serving so you preserve the C vitamin.
Enjoy !

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