Soups

Soups are great for cleaning out the fridge.  Do you have a bunch of extra baked potatoes....Baked Potato & Ham soup!  Need to use the ton of fresh tomatoes....Vegetable Soup & Salsa!  Well, both of these things happened to me.  My mother and my friend Jen gave me these extra ingredients and we made some tasty soups!  Soups ingredients are so interchangeable too!

Quick & Easy Vegetable Soup

1 (14 oz) can of chicken broth

1 (11.5 oz) can tomato-vegetable juice cocktail

1 c. water

1 large potato, diced

2 carrots, sliced

2 stalks celery, diced

1 (14.5 oz) can diced tomatoes (or a bundle of fresh ones)

1 c. chopped fresh green beans

1 c. fresh con kernels

slat & pepper to taste

Creole seasoning to taste

In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn.  Season with salt, pepper and Creole seasoning.  Bring to a boil and simmer for 30 minutes or until all vegetables are tender. 

(adapted from allrecipes.com)

Fresh Tomato Salsa

3 tomatoes, chopped

1/2 c. finely diced onion

1-2 serrano chiles, finely chopped (WEAR GLOVES- THEY BURN!)

1/2 C. chopped fresh cilantro

1 t. salt

2 . lime juice

In a medium bowl, stir together all ingredients.  Chill for one hour in the fridge before serving. 
(I loved the flavor & how simple this was to make!)

Baked Potato & Ham Soup

5-6 baked potatoes (chopped)

1 T. vegetable oil

1/2 onion

1-2 c. chopped ham

3 T. chicken bouillon granules

1 c. chopped carrots

2 c. chopped broccoli

2 c. milk

1/2 c. sour cream

salt & pepper to taste

cheese (add as desired)

I've estimated the amounts.  

In a pot, heat oil, onions, and ham.  Add chicken bouillon granules & water.  Stir in baked potatoes, milk and sour cream.  After this has heated for about 20 minutes, use hand mixed to whip the potato mixture.  Add veggies (pre-steamed) to the pot.  Add more liquid or potatoes as needed to find the perfect thickness.  Add cheese at the end.