Tuesday, October 30, 2012

Easy Tomato Vegetable Soup

4 cups homemade chicken or vegetable stock (if store-bought, use low-sodium)
12 oz. fire roasted crushed tomatoes
1 bag mixed frozen vegetables (I used a squash, zucchini, carrot, onion, red bell pepper mixture)
1/2 cup (approx.) frozen edamame
salt & pepper
1 tsp sambal
1/2 tsp red wine vinegar
Freshly grated horseradish
2 large handfuls fresh spinach
squeeze fresh lemon juice
fresh parsley

- In a large pot add the stock and the tomatoes with their juices. Simmer for about 20 minutes. Continuously taste and season with salt and/or pepper

- Add the sambal, red wine vinegar, and some freshly grated horseradish (amounts are up to you, I add a little at a time and keep tasting)

- Add the mixed frozen vegetables and simmer for about 8 minutes

- Add the edamame and continue to simmer

- Keep tasting and adjusting seasonings. Near the end add the spinach and simmer until it wilts. Add a splash of lemon juice and some freshly chopped parsley before serving.

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