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Instructions |
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First, lightly brown some hot peppers in oil. (The
little dried red peppers, often used in Asian
style cooking.) [ed- Thai Chili Peppers] Be
careful not to cook them too long or the soup will
be really spicy. The more oils that blend from
cooking, the spicier the dish.
After peppers are browned, take them out of the
oil. Be sure to get all the seeds too.
Discard the peppers now that you have obtained the
spice flavor.
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CHOP ALL INGREDIENTS TO BITE SIZE.
Saute 2 onions and then mushrooms (about equal to
the onions) in the oil.
After the onions and mushrooms are sauteed, add
the following to the pot-
4-5 potatoes
3 carrots
5-6 mushrooms
celery
1 small zucchini
1 can or package of corn
1/2 head of cabbage
2 15 oz cans of tomatoes (or 1 large one)
chicken soup base
dry parsley, crushed
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Fill the pot with water so that it generously
covers everything. After bringing it to a boil,
cover and let simmer until the vegetables are all
cooked. It takes some time for the potatoes to
cook. Add water as it evaporates. Soup gets
better the longer it cooks.
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Any browning type meat (sausage or hamburger) can
be browned either in the oil before adding onions
and mushrooms or browned before and added with the
bulk of the ingredients.
Additionally if your taste buds are like me and
not a fan of spicy foods either cut back on the
peppers or substitute for a smoked spice mix
(preferably one without/with very little salt).
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| Serving
Suggestions |
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With chunks of fresh bread, this makes a hearty meal, especially on a cold day sitting by a crackling fire.
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Originally Submitted
1/8/2014
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