Friday, May 25, 2012

Vegetable Slop - er, I mean, Soup

I'm not sure how humans survived oral surgery before the advent of the stick blender.  I'm sure I'll wear mine out before this is all over.

One of my biggest challenges has been vegies.  I eat LOTS of vegies.  A day without broccoli is like a day without sunshine. Only worse.

But, pureed broccoli? Not so much.

And, even though I can now chew well-done vegies, it can be very tedious trying to eat a whole bowl full.

Right now I'm kind of craving the vegie soup from Marie Callendar's.  But, without all the salt and who-knows-what one gets in restaurant soups.

So, here it is: Vegetable Slop - er, Soup.  I'm not saying it's all that pretty.  But it is tasty, and it requires no chewing.

The recipe makes 2 small servings or 1 large.


About 6 ounces organic frozen green beans
About 1/2 cup organic canned tomatoes
About 1/4 cup frozen peas
A slice or two of onion, or a generous sprinkling of onion powder
Dash of garlic powder
Pinch of oregano
3/4 cup or so of organic vegie broth or water
Salt & pepper to taste

  1. Throw everything in a pan and cook til done.
  2. Blenderize with your stick blender.
  3. Serve in a pretty mug.
Add a pinch of capers, a couple of olives, or some fresh savory.  Throw in a little spinach or any other vegies you have on hand.

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