Hello and a very happy Saturday everyone. I hope this post meets you well. It’s been a while since I published other contents aside from fashion contents. To answer to that, the mind is willing, but the hands are not. I find that my schedule gets so busy and by the time I’m ready to write my contents, sleep over powers my effort and that in a nutshell is the story of my life.
Today, I’m sharing this delicious soup I made a couple of weeks ago with you guys. This soup is super easy to make, eve easier with a slow cooker, but since I don’t own one, I stick to stove top and it does a good job as well. I typically have some sort of soup in my fridge because it’s an easy go-to light meal. This one especially is just that and must I add, very healthy.
Here is the recipe for this ultra delicious soup:
MIXED CORN-VEGETABLE SOUP Ingredients: 2 tablespoons vegetable oil 1 large white onion, finely chopped 3 cloves garlic, minced 1 heaping tablespoon chili powder 1 teaspoon cumin 2 teaspoons salt 1/2 teaspoon pepper 4 cups vegetable broth 4 cups water 4 tablespoons tomato paste 4 or 5 white flesh potatoes, peeled and diced 3 medium sized carrots, peeled and sliced 1/4 inch thick 2 cups corn, frozen 2 cans diced tomatoes 2 tablespoons fresh parsley, chopped Directions: 1. In a large stock pot, over medium heat, add the oil and onions and cook until the onions are translucent. 2. Add the minced garlic, chili powder, cumin, salt, and black pepper. Saute for just one minute. 3. Add the vegetable stock and water. Stir to evenly disperse the spices and onions throughout the liquid. 4. Add the tomato paste, potatoes, and carrots. Stir well and place a lid on the pot. Allow to cook for 20-30 minutes, depending on how long it takes the carrots and potatoes to become fork tender. 5. Finally, add in the frozen corn and the canned diced tomatoes. Allow the soup to return to a low boil. Place a lid back on the pot and continue to simmer for 15 minutes. 6. Turn off the heat. Stir in the parsley and allow the soup to sit for 5 minutes before serving. ** Recipe source: Lord Byron's Kitchen**
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