An Easy, Very Good Vegetable Soup

I just posted this on my other blog--an unbelievable easy recipe for vegetable soup made with frozen and pantry ingredients. This is surprisingly good, given how easy it is. Mr FS ate two bowls. Of course, he eats two bowls of almost anything.


Here is the recipe, from a clever cookbook called Almost from Scratch. The author creates recipes using "convenience foods"--like packaged bbq pork and the like. Some of his his ideas are gimmicky. For instance, he flavors a soup with packaged onion dip. Why not just use sour cream and dried onions, which you are more likely to have? Still, the book is full of genius ideas, and I plan to post on a few of the more easy and cheap offerings.

I have added some College Cooking modifications. This makes 6 servings.

Broccoli-Spinach--Potato Soup with Cheddar

Saute 1 cup frozen chopped onions in a little butter.
(CC Modification: just throw these in the rice cooker. You can try to saute in it, but it is a pain. Oh well.)

Add 32 oz broth.
(CC Modification. OR some broth with water and a few cloves of garlic. Or just water with garlic.)

Add about 10 oz frozen chopped broccoli and 10 oz frozen chopped spinach.
(Remember: you don't have to be exact.)

(Turn rice cooker on. When it comes to a boil, click on warm.)

When everything seems done, puree with your stick blender.

Stir in 3/4 cup instant mashed potatoes. (OR a leftover baked potato or a few frozen french fries or--losing potato flavor--some cooked rice)

(Keep on warm.) Add grated cheddar and serve.

You can also add some milk or even stir in some cream cheese.

Don't boil once you add the milk products!