Friday, May 31, 2013
The day in the kitchen
While I was making the smoothies I was also making a soup (remember it was around 4pm)
I had a whole bunch of veggie that was left over from a stir fry that I froze and now I am using them for a soup.
The veggies were: bok choy, swiss chard, parsley, celery, broccoli, asparagus, white asparagus, zucchini, yellow squash, cauliflower, red, green, yellow pepper, red, white, green onion, shallots, black beans, kale, and purple (red) kale.
I also had some frozen leftover veggie broth and tomato sauce with some hot sauce mixed in it.
I also added a can of tomatoes and kidney beans (both low sodium)
I started out with the onions and a little fat free butter in my stock pot.
Next I added the veggie broth and let it melt.
Then I added all the veggies and beans excepted the greens (add last)
Next I added the tomato sauce and put the lid on and let it all thaw and cook.
Stirring every so often, (Remember from the other blog I was also making smoothie) So I would stir soup and blend smoothies.
I turned the stove off and added the greens and stirred until the greens were mixed well and let them cook until the greens were soft.
Now I put half the soup in a big container and the other half in small containers to freeze.
The soup sure tasted good without any spices in it, I was shocked.
Whew I survived and the kitchen is still standing. (it was after 7pm when I was done putting stuff away, cleaning, doing dishes)