Full credit to Alton Brown for his Garden Vegetable Soup recipe.
My fall/winter substitutions:
- 2 cups green spring onions/scallions instead of leeks;
- no garlic;
- 2 cups frozen cut green beans (defrost before adding) instead of the fresh green beans;
- 1 28-oz. can of Muir Glen diced tomatoes instead of the fresh tomatoes (sometimes I just use 1 14-oz. can if I’m not looking for too much tomato);
- 1.5 cups frozen corn (defrost before adding) instead of the fresh ears.
- 2 quarts Pacific Foods organic free-range chicken stock instead of the broth (does contain garlic powder - use homemade stock or water if sensitive).
I like this recipe because it’s basically 2 cups of every ingredient so it’s easy to learn without having to constantly refer back to the original recipe.
I’ve also occasionally added 1 pound of browned stew beef for a more protein-rich soup.
This recipe makes a ton of servings and is just as good frozen and reheated. I like to add some basmati rice or cooked quinoa for a little more bulk in my workweek lunches. This week I will be using the vat of rice noodles left over from last night’s stir-fry.
Serve with GF grilled cheese or cornbread.