A few months ago I had the honor of being featured on Hunt's Facebook Page for a Tomato Florentine Soup recipe I made using Hunt's tomatoes. Besides being their featured blogger that month, I got a nice surprise package in the mail with several cans of Hunt's tomatoes. I used up the last of my prize this weekend on a big pot of vegetable soup.
Although soup isn't the first meal you think of when the thermometer is reading in the upper 80's or 90's, it is a great time to make soup because the veggies are so plentiful and fresh. I'll really enjoy making this later in the summer when we have fresh tomatoes, peppers and herbs from the garden. Here's a run down on what went into the pot:
3 chicken bouillon cubes
3 beef bouillon cubes
10 cups of water
Boil water and dissolve bouillon cubes. Add the following veggies:
1/2 head cabbage, chopped
12 baby carrots, sliced
2 stalks celery, sliced
1 green pepper, diced
1 can Hunt's Petite Diced canned tomatoes
2 small roma tomatoes, diced
1/2 white onion, diced
1/2 cup frozen corn
Add spices as desired, I threw in about a tablespoon of Trader Joe's 21 Seasoning Salute and a teaspoon or so of organic oregano, Basil and freshly ground black pepper
Cover the pot and let the soup come to a boil and continue boiling for about 5 minutes, then reduce to a simmer. Keep simmering, adding a little more spice if you'd like for about 20 minutes.