Our weather has turned chilly and my fridge is stuffed, so I decided to make
this. Tonight's version is sort of a minestrone.

I used most of a large onion, bag of Roma tomatoes plus a couple slices of a
large tomato, handful of oddly small, yellow carrots, single serve bag of
baby carrots, 2 bell peppers (red and yellow) 1/2 a bag of frozen green
beans, ear of corn, 3 skinny stalks of celery including leaves, 1 lb. bag of
red potatoes and will add a can of kidney beans and maybe a small amount of
pasta after the soup cooks. Also a pound of lean ground beef.

Angela chopped or sliced all of the vegetables while I browned the beef.
For the broth, we used a carton of beef broth and several cans of V-8. Just
enough to come to the top of the vegetables and meat. I know the vegetables
will cook down and make more broth.

This was seasoned with black pepper, mixed pepper, Herbamare, small amount
of sea salt, small amount of garlic, and a lot of Italian seasoning.

It is cooking now. Probably will cook for about an hour to get the
vegetables soft and the flavors nicely blended. It will make a nice meal.

The nice thing about this soup is you can use whatever you have in the
house. It's never the same twice. And you can add more carbs or use less
carby things as you need to. Other things I might add if I wanted to or had
them are lentils, other kinds of beans, peas, spinach, mushrooms or
zucchini.

Sounds good, wonder if green slimy stuff makes a good soup With everyone
in the family sick of late with either flu or stomach bug some vegetables
aren't the best. I am not well enough to tackle that kind of the job at the
moment.

Julie Bove wrote:
> Our weather has turned chilly and my fridge is stuffed, so I decided
> to make this. Tonight's version is sort of a minestrone.
>
> I used most of a large onion, bag of Roma tomatoes plus a couple
> slices of a large tomato, handful of oddly small, yellow carrots,
> single serve bag of baby carrots, 2 bell peppers (red and yellow) 1/2
> a bag of frozen green beans, ear of corn, 3 skinny stalks of celery
> including leaves, 1 lb. bag of red potatoes and will add a can of
> kidney beans and maybe a small amount of pasta after the soup cooks. Also
> a pound of lean ground beef.
> Angela chopped or sliced all of the vegetables while I browned the
> beef. For the broth, we used a carton of beef broth and several cans
> of V-8. Just enough to come to the top of the vegetables and meat. I know
> the vegetables will cook down and make more broth.
>
> This was seasoned with black pepper, mixed pepper, Herbamare, small
> amount of sea salt, small amount of garlic, and a lot of Italian
> seasoning.
> It is cooking now. Probably will cook for about an hour to get the
> vegetables soft and the flavors nicely blended. It will make a nice
> meal.
> The nice thing about this soup is you can use whatever you have in the
> house. It's never the same twice. And you can add more carbs or use
> less carby things as you need to. Other things I might add if I
> wanted to or had them are lentils, other kinds of beans, peas,
> spinach, mushrooms or zucchini.

Like to make a Chow Mein out of left over veggies as well as a good lot of
shredded cabbage. I usually have some kind of minced meat in the freezer,
chicken is nice in this kind of thing. I just cook the minced meat
separately then toss it in a saucepan with all kinds of leftover veggies
chopped, garlic, the shredded cabbage of course and some curry powder or
paste. Add some chicken stock (for turkey, pork or chicken) or beef if
having minced beef, veal or lamb and boil til veggies are done. Add whatever
seasonings over and above the curry

After it is cooked I sprinkle each serving bowl with a few fried noodles -
not usually enough to break the carb bank. I take my serve out and add
cooked rice for the kids. They also like satay flavour as well, curry is
more my thing.

Dunno whether everyone can get fried noodles:
http://www.changs.com/products/view-...f4d23aa84eaa95

They are the same noodles I put in my Chinese salads (shredded Chinese
cabbage, slivered almonds, shallots (green onions??), green peppers and a
dressing of balsamic, soy sauce, and Splenda instead of brown sugar).
Chopped celery is also nice in that. The noodles are optional but once again
I can get by with a few. Nice for a bbq that recipe or with cold bbq
chicken.

>Julie Bove wrote:
>> Our weather has turned chilly and my fridge is stuffed, so I
decided
>> to make this. Tonight's version is sort of a minestrone.

I will be happy when our weather turns chilly. It was 100 or so today,
so no soup...but soon. :-)

Cheri

Sounds Yummy Julie. I can't wait until it starts getting cool enough here
for soup and chili. Probably around November...unless we get a cool rainy
day in October I could live on soup and stews...unfortunately Wayne can
only take so much...LOL. What we used to like to do during the cold months
was go to Olive Garden and have soup and salad. He had the minestrone and I
would have the Pasta e Fagioli. We haven't done this is quite a while...the
carbs are pretty high

"Julie Bove" > wrote in message
...
> Our weather has turned chilly and my fridge is stuffed, so I decided to
> make this. Tonight's version is sort of a minestrone.
>
> I used most of a large onion, bag of Roma tomatoes plus a couple slices of
> a large tomato, handful of oddly small, yellow carrots, single serve bag
> of baby carrots, 2 bell peppers (red and yellow) 1/2 a bag of frozen green
> beans, ear of corn, 3 skinny stalks of celery including leaves, 1 lb. bag
> of red potatoes and will add a can of kidney beans and maybe a small
> amount of pasta after the soup cooks. Also a pound of lean ground beef.
>
> Angela chopped or sliced all of the vegetables while I browned the beef.
> For the broth, we used a carton of beef broth and several cans of V-8.
> Just enough to come to the top of the vegetables and meat. I know the
> vegetables will cook down and make more broth.
>
> This was seasoned with black pepper, mixed pepper, Herbamare, small amount
> of sea salt, small amount of garlic, and a lot of Italian seasoning.
>
> It is cooking now. Probably will cook for about an hour to get the
> vegetables soft and the flavors nicely blended. It will make a nice meal.
>
> The nice thing about this soup is you can use whatever you have in the
> house. It's never the same twice. And you can add more carbs or use less
> carby things as you need to. Other things I might add if I wanted to or
> had them are lentils, other kinds of beans, peas, spinach, mushrooms or
> zucchini.
>

"Ozgirl" > wrote in message
...
>
> Like to make a Chow Mein out of left over veggies as well as a good lot of
> shredded cabbage. I usually have some kind of minced meat in the freezer,
> chicken is nice in this kind of thing. I just cook the minced meat
> separately then toss it in a saucepan with all kinds of leftover veggies
> chopped, garlic, the shredded cabbage of course and some curry powder or
> paste. Add some chicken stock (for turkey, pork or chicken) or beef if
> having minced beef, veal or lamb and boil til veggies are done. Add
> whatever seasonings over and above the curry
>
> After it is cooked I sprinkle each serving bowl with a few fried noodles -
> not usually enough to break the carb bank. I take my serve out and add
> cooked rice for the kids. They also like satay flavour as well, curry is
> more my thing.
>
> Dunno whether everyone can get fried noodles:
> http://www.changs.com/products/view-...f4d23aa84eaa95
>
> They are the same noodles I put in my Chinese salads (shredded Chinese
> cabbage, slivered almonds, shallots (green onions??), green peppers and a
> dressing of balsamic, soy sauce, and Splenda instead of brown sugar).
> Chopped celery is also nice in that. The noodles are optional but once
> again I can get by with a few. Nice for a bbq that recipe or with cold bbq
> chicken.

We can get fried noodles here but I never liked them. Always reminded me of
something stale. Don't like the flavor of curry either and stir fry doesn't
go over well at all in this house. I can eat it maybe once a year if I have
to. Husband can't stand the stuff. Angela will eat it on occasion with
chopsticks. But it's just not a favorite.

"Ozgirl" > wrote in message
...
> Sounds good, wonder if green slimy stuff makes a good soup With
> everyone in the family sick of late with either flu or stomach bug some
> vegetables aren't the best. I am not well enough to tackle that kind of
> the job at the moment.

I intended to put it in the crock-pot because I was going to be busy today,
but I forgot until afternoon. Luckily Angela offered to help. We did all
the prep work then, stuck it in the fridge then cooked it later.

"Cheri" <gserviceatinreachdotcom> wrote in message
...
>
>>Julie Bove wrote:
>>> Our weather has turned chilly and my fridge is stuffed, so I
> decided
>>> to make this. Tonight's version is sort of a minestrone.
>
> I will be happy when our weather turns chilly. It was 100 or so today,
> so no soup...but soon. :-)

I'm glad ours has. Have been saving my one big tomato for SIL and it's ripe
now. Hope to keep it on the vine till Sat. when I see her.

"jacquie" > wrote in message
...
> Sounds Yummy Julie. I can't wait until it starts getting cool enough here
> for soup and chili. Probably around November...unless we get a cool rainy
> day in October I could live on soup and stews...unfortunately Wayne can
> only take so much...LOL. What we used to like to do during the cold months
> was go to Olive Garden and have soup and salad. He had the minestrone and
> I would have the Pasta e Fagioli. We haven't done this is quite a
> while...the carbs are pretty high

I could live on soup too. But the other two can only handle it once in a
while.

I used to go to Olive Garden. Had part of a bowl of soup and some salad. I
looked up the amount of carbs in a bowl of soup and it was more than I could
have in one meal. And I don't do low carb!

I don't low carb either..just lower carb

"Julie Bove" > wrote in message
...
>
> "jacquie" > wrote in message
> ...
>> Sounds Yummy Julie. I can't wait until it starts getting cool enough here
>> for soup and chili. Probably around November...unless we get a cool rainy
>> day in October I could live on soup and stews...unfortunately Wayne
>> can only take so much...LOL. What we used to like to do during the cold
>> months was go to Olive Garden and have soup and salad. He had the
>> minestrone and I would have the Pasta e Fagioli. We haven't done this is
>> quite a while...the carbs are pretty high
>
> I could live on soup too. But the other two can only handle it once in a
> while.
>
> I used to go to Olive Garden. Had part of a bowl of soup and some salad.
> I looked up the amount of carbs in a bowl of soup and it was more than I
> could have in one meal. And I don't do low carb!
>

Julie Bove wrote:
> "Ozgirl" > wrote in message
> ...
>> Sounds good, wonder if green slimy stuff makes a good soup With
>> everyone in the family sick of late with either flu or stomach bug
>> some vegetables aren't the best. I am not well enough to tackle that
>> kind of the job at the moment.
>
> I intended to put it in the crock-pot because I was going to be busy
> today, but I forgot until afternoon. Luckily Angela offered to help.
> We did all the prep work then, stuck it in the fridge then cooked it
> later.

I like my soups in the crock pot too.

On Thu, 28 Aug 2008 20:03:44 -0700, "Cheri"
<gserviceatinreachdotcom> wrote:

>
>>Julie Bove wrote:
>>> Our weather has turned chilly and my fridge is stuffed, so I
>decided
>>> to make this. Tonight's version is sort of a minestrone.
>
>I will be happy when our weather turns chilly. It was 100 or so today,
>so no soup...but soon. :-)
>
>Cheri
>

Cold soup?
Vichysoise (light on the spuds)?
Gazpacho (light on the bread)?

Cheers, Alan, T2, Australia.
--
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
http://loraldiabetes.blogspot.com (Be Smart, Be Skeptical)
http://www.flickr.com/photos/alan_s/
http://loraltravel.blogspot.com (Two Indian Hotels: to Sleep, Perchance..)

On Fri, 29 Aug 2008 12:24:42 +1000, "Ozgirl"
> wrote:

>Sounds good, wonder if green slimy stuff makes a good soup With everyone
>in the family sick of late with either flu or stomach bug some vegetables
>aren't the best. I am not well enough to tackle that kind of the job at the
>moment.

Get well soon, Jan - that sounds horrid!

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.4% BMI 25

On Thu, 28 Aug 2008 17:22:58 -0700, "Julie Bove"
> wrote:

>Our weather has turned chilly and my fridge is stuffed, so I decided to make
>this. Tonight's version is sort of a minestrone.

Sounds good : )

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.4% BMI 25

On Fri, 29 Aug 2008 12:24:42 +1000, "Ozgirl"
> wrote:

> I am not well enough to tackle that kind of the job at the
>moment.

Missed that earlier. Hope it's over quickly and you're back
on top soon.

Cheers, Alan, T2, Australia.
--
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
http://loraldiabetes.blogspot.com (Be Smart, Be Skeptical)
http://www.flickr.com/photos/alan_s/
http://loraltravel.blogspot.com (Two Indian Hotels: to Sleep, Perchance..)

Nicky wrote:
> On Fri, 29 Aug 2008 12:24:42 +1000, "Ozgirl"
> > wrote:
>
>> Sounds good, wonder if green slimy stuff makes a good soup With
>> everyone in the family sick of late with either flu or stomach bug
>> some vegetables aren't the best. I am not well enough to tackle that
>> kind of the job at the moment.
>
> Get well soon, Jan - that sounds horrid!


Thanks Nicky, looks like we are seeing the end in sight. I am sick of
carting a bucket everywhere I go

There is no rest for the wicked, life goes on, people need transporting...

Alan S wrote:
> On Fri, 29 Aug 2008 12:24:42 +1000, "Ozgirl"
> > wrote:
>
>> I am not well enough to tackle that kind of the job at the
>> moment.
>
> Missed that earlier. Hope it's over quickly and you're back
> on top soon.


Well I ate dinner tonight, that is a plus And we have stopped with the
drugs for the flu (I didn't get that one thank goodness, just the tummy
bug).

Ozgirl > wrote:
: Sounds good, wonder if green slimy stuff makes a good soup With everyone
: in the family sick of late with either flu or stomach bug some vegetables
: aren't the best. I am not well enough to tackle that kind of the job at the
: moment.


If you have a pressure cooker you can make a not large amount of soup very
easily and quickly. Just dump stuff in, add water to level recommended by
the mpot maker, and pressure cook for about 25 minutes and let pressure
release slowly. I do this with a couple of chicken legs, some carrots,
celery, or whtever whenever someome gets a tummy bug. First day, broth
only, second day a few vegetbles and a little chicken meat. works for us.
Of course, you can put in salt, pepper, dill or thyme or other hebs your
family goes for. Wroks even if you don't feel so hot yourself. If you
want, remove chicken an dbones and puree, so the vegetables can be cut
quite coarsely.


Wendy

"Julie Bove" > wrote in message
...
> Our weather has turned chilly and my fridge is stuffed, so I decided to
> make this. Tonight's version is sort of a minestrone.
>
> I used most of a large onion, bag of Roma tomatoes plus a couple slices of
> a large tomato, handful of oddly small, yellow carrots, single serve bag
> of baby carrots, 2 bell peppers (red and yellow) 1/2 a bag of frozen green
> beans, ear of corn, 3 skinny stalks of celery including leaves, 1 lb. bag
> of red potatoes and will add a can of kidney beans and maybe a small
> amount of pasta after the soup cooks. Also a pound of lean ground beef.
>
> Angela chopped or sliced all of the vegetables while I browned the beef.
> For the broth, we used a carton of beef broth and several cans of V-8.
> Just enough to come to the top of the vegetables and meat. I know the
> vegetables will cook down and make more broth.
>
> This was seasoned with black pepper, mixed pepper, Herbamare, small amount
> of sea salt, small amount of garlic, and a lot of Italian seasoning.
>
> It is cooking now. Probably will cook for about an hour to get the
> vegetables soft and the flavors nicely blended. It will make a nice meal.
>
> The nice thing about this soup is you can use whatever you have in the
> house. It's never the same twice. And you can add more carbs or use less
> carby things as you need to. Other things I might add if I wanted to or
> had them are lentils, other kinds of beans, peas, spinach, mushrooms or
> zucchini.

Do you have any left? I am getting hurgry just reading this.

"anon aka" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>> Our weather has turned chilly and my fridge is stuffed, so I decided to
>> make this. Tonight's version is sort of a minestrone.
>>
>> I used most of a large onion, bag of Roma tomatoes plus a couple slices
>> of a large tomato, handful of oddly small, yellow carrots, single serve
>> bag of baby carrots, 2 bell peppers (red and yellow) 1/2 a bag of frozen
>> green beans, ear of corn, 3 skinny stalks of celery including leaves, 1
>> lb. bag of red potatoes and will add a can of kidney beans and maybe a
>> small amount of pasta after the soup cooks. Also a pound of lean ground
>> beef.
>>
>> Angela chopped or sliced all of the vegetables while I browned the beef.
>> For the broth, we used a carton of beef broth and several cans of V-8.
>> Just enough to come to the top of the vegetables and meat. I know the
>> vegetables will cook down and make more broth.
>>
>> This was seasoned with black pepper, mixed pepper, Herbamare, small
>> amount of sea salt, small amount of garlic, and a lot of Italian
>> seasoning.
>>
>> It is cooking now. Probably will cook for about an hour to get the
>> vegetables soft and the flavors nicely blended. It will make a nice
>> meal.
>>
>> The nice thing about this soup is you can use whatever you have in the
>> house. It's never the same twice. And you can add more carbs or use
>> less carby things as you need to. Other things I might add if I wanted
>> to or had them are lentils, other kinds of beans, peas, spinach,
>> mushrooms or zucchini.
>
> Do you have any left? I am getting hurgry just reading this.

I'd have to check the fridge. Left enough in there for husband to have
dinner tonight. Angela ate two bowls of it so it must have been good! She
doesn't usually like soup.