Our beloved Miss Pam brought us some of her amazing soup on a rough night when I had no idea what I was going to make for dinner. It was delicious! I needed some help with mine and she made it amazing. She taught me her skills and now my kids ask for “Miss Pam’s Soup.” It is an excellent way to get in as many vegetables as you want and add some you and your kids might not otherwise eat!

What you need:
Olive oil
One onion, minced
One orange or yellow pepper, minced
Garlic, minced
3-6 cups broth
Vegetables (suggestions below)
Spices (suggestions below)
1-2 small cans tomato sauce
1-2 cans 14 oz diced tomatoes
1-3 cans of beans (black, navy, pink, etc.)
1 can corn
Cooked chicken, 1/2-1 c shredded (optional)
Cooked rice or quinoa (optional)

Amounts of ingredients are based on how big of a batch you would like to make. I make a HUGE batch.

 

What to do:
Sauté minced onion, pepper and garlic in olive oil

Add stock

Bring to a medium boil and add root veggies (turnips, carrots, etc)

Make sure there is enough stock to cover the root vegetables. This will vary based on how big of a batch you’re making.

Next I add the spices! I don’t measure anything 🙂 but toss in what you like! I use just a shake of cayenne because the children don’t like it too spicy. Let that boil while you prep the next things. About 10 min. Or longer if you have children who always need 5 million things while you’re making dinner. A good place to do some clean up around the kitchen.

Then add diced tomatoes and tomato sauce.
1 can each unless you have a large batch then I add 2.

Next add broccoli

Then add raw green beans, asparagus, celery etc. I chop these while the broccoli is boiling.

Then add chicken, if you’re adding.

Keep the soup at a medium boil.

When you’re about 20-30 min from eating, add beans and corn, drained (can simmer longer too if needed) and zucchini and squash.

About 10-15 min before eating add any rice or grains you’d like to add. I’ve used this at Pam’s suggestion but also added home-cooked brown rice or quinoa. Bring to a low boil. If you keep longer than the 10-15 minutes, have it at a low simmer.

Ready to serve and freeze!