Wednesday, April 27, 2011

Lil' Bit O' Everything Soup

When I don't use all of my veggies up I like to chop them up and freeze them to use in soup later. You can substitute in whatever you like/need to get used up!
2 stalks celery, diced

1 small onion, diced

1 green chili, diced

2 cloves garlic, pressed

1 small diakon, diced (Japanese Raddish)

1 sunchoke, peeled and diced

2 potatoes, chopped

2 carrots, sliced

1/2 cup corn

1 can kidney beans, drained and rinsed

2 cans Italian stewed tomatoes, undrained

1 can chicken breast meat, drained



salt and pepper

Heat 1-2 tablespoons of oil in a large soup pot over medium-high heat. Add in celery, onion, chili, garlic, diakon, and sunchoke. Cook 4-5 minutes until tender. Add in potatoes and carrots. Pour in enough water to cover. Bring to a boil. Add in corn, kidney beans, tomatoes, and chicken. Season with salt and pepper. Simmer over medium heat 20-3o minutes. The longer you simmer the more the flavors blend together.


  1. That looks delicious! And you can really freeze all those veggies and they are still good to use in a soup?

  2. Yes! Well, the potatoes and garlic weren't frozen, but if you keep them in a cool dry place they keep for a long time anyway. The onions, celery, peppers, carrots and sunchokes I just chop to desired size and throw them in a freezer bag. The corn I cooked on the cob and then cut it off and bag it. The diakon was fresh because it was from this week, but I am sure it would be similar to the other veggies!