Last night I had home dinner date with my friend Brianna. We decided soup and salad would be the way to go, so I got to work on a variation of my mom’s crockpot vegetable soup.
Bailee’s Vegetable Soup (I’ve never claimed a recipe before, so what the hey.)
- 1 box of beef stock
- 3 cups of water
- I packet of Lipton’s onion soup mix
- 1 Roma tomato, chopped
- 1 tbsp olive oil
- 2 cups of frozen mixed vegetables
- 4 red potatoes, chopped
- ¼ cup green onion tops, chopped
- ¼ cup of garlic scapes, chopped
- 1 garlic clove, minced
- 1 ½ cups quinoa, uncooked
- Salt and pepper to taste
- Coat the bottom of your soup pot with the olive oil and place over medium heat. Once the oil is heated, add the minced garlic.
- Let that sit for 2 minutes and then add the garlic scapes and green onion tops; let sit for 1 minute. Add your frozen mixed vegetables and let them cook in the pot for about 2 minutes before adding the beef stock.
- Add the beef stock, water, Lipton’s onion soup mix, red potatoes, tomato, quinoa, salt and pepper. Cover pot and let cook on low for about 1 ½ hours, or until red potatoes are tender.
**Note: The quinoa makes the soup a little thicker, so omit or add less if you like a brothy soup.
I have to say, I’m becoming more and more of a fan of soup over the years. I think it’s realizing how easy it is to make a good meal that is making it a staple dinner in my house. Anyway, after Brianna arrived, we sat down to enjoy the meal. Man was it good! She brought over an edamame caviar salad, which was probably the tastiest thing I’ve had in a long time. She picked it up at Kroger’s in the deli section. I Googled what was in it and found this:
- 1 lb. bag frozen edamame beans (use shelled edamame – sometimes labeled as mukamame), thawed.
- 1 cup chopped red bell pepper
- 1 cup chopped yellow red pepper
- 1 cup chopped green pepper
- 1 cup chopped red or yellow onion (depending on how much you like onions)
- 2 cans (15 oz.) Simple Truth black beans, rinsed and drained (rinsing canned vegetables removes the majority of the sodium that they are generally packed in)
- 2 cans (15 oz.) Simple Truth garbanzo beans (chick peas), rinsed and drained
- ½ cup chopped fresh parsley
- ½ cup chopped fresh cilantro
- ½ cup seasoned rice wine vinegar
- 1 teaspoon miso (a fermented soybean sauce) may be mixed into the vinegar to add a delicious earthy flavor.
Mix all ingredients together and toss in vinegar.
I think this would make a great side dish for Thanksgiving!
After we ate, we settled in to watch The Walking Dead. It’s fun watching it with someone else, because it gives me the excuse to scream and be all “OH NO HE DIDN’T!” (Which is exactly what we did.) Now if I could only find someone to watch American Horror Story: Coven with me…