Friday Food : Vegetable Soup with Yams

How could I have not featured something so healthy and so simple sooner? Despite my best efforts I was faced with veggies in my fridge quickly approaching throw out level and I didn’t know what to do! Sure I could snack on some of them raw, but I wanted to use them in a meal…but what to make? Well, one of my work out partners suggested I make vegetable soup, as that’s what she always does with leftovers.

Originally, I was aiming to use the rest of my squash and zucchini. However, once sliced and diced, their quality was questionable at best and they were ultimately not included. Some of the veggies, the broth and even the can of tomatoes, I had from meals I didn’t make for whatever reason.  My only new purchase was a can of corn.

Vegetable Soup with Yams

What you will need:

Really any amount of any veggies…but this is what I used

  • 1 small to medium yam, diced or cubed
  • 1 can (15 oz) of corn
  • 1 can (15oz) of diced tomatoes
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 1/2 cup green beans
  • 1 can (15 oz) vegetable broth
Directions:
  1. Slice and dice all veggies to a desirable size and shape. 
  2. Place all items in a large pot and bring to a simmer. 
  3. Allow to cook for 15-20 minutes, stirring occasionally. 
  4. Remember cooking times may vary. Especially based on what veggies you use and the setting of your “simmer”.
Comments:
I could not believe how easy it was to make this soup. Mind you another option for veggies is to cut and freeze them in advance so you are only using what you need and do not end up with leftovers…but I am learning. Besides, vegetable soup is one of those things where it never has to be the same. Next time I can use summer squashes. The time after that maybe I’ll use mushrooms or onions or peas?
This is brief…as you know I am headed out for a fabulous weekend trip! Can’t wait to tell everyone all about it. And I have a great “upgraded” recipe planned for next week! Yum yum! 
 

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