One of the pleasures of working from home is having the flexibility to throw a pot of soup on the stove for lunch. This recipe demands nearly zero fresh ingredients and so it was perfect for this afternoon with a bit of cheese and bread. Can’t beat hot soup on a cold day – especially when it’s still -10 in April!
(so named because it’s mostly made with convenience food – a bag of frozen chopped veggies you can buy in the freezer section – and not because it has anything to do with New Orleans!)
- 1 clove garlic, minced
- 1.5 cups frozen chopped veggies (they make ones specifically for soup now – mine had turnips, green beans, celery and carrot)
- 1 28 oz. can diced tomatoes
- 2 cups veggie or chicken broth
- 3/4 cup small pasta
- 1/2 tsp or so basil
- 1/2 tsp or so oregano
- pinch red pepper flakes
how you do
- Heat olive oil in your favourite soup-making pot over medium-high heat. Add garlic and sauté a couple of minutes – don’t burn!
- Add frozen veg and stir for a few minutes.
- Stir in spices and a bit of salt.
- Add broth and tomatoes and bring to a boil for a few minutes.
- Add pasta and cook according to appropriate cooking time.
- Serve with bread and cheese and you’re all set for a simple, filling meal.
This was made up based on consulting other recipes and also a good dose of knowledge based on watching my wonderful mother-in-law at work in the kitchen!