2 stalks celery, diced1 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
water
oil
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.
That looks delicious! And you can really freeze all those veggies and they are still good to use in a soup?
ReplyDeleteYes! 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!
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