We have discovered a new family recipe that will keep us warm on these oh-so-chilly days…
Pausing for a cute kid moment…
I was inspired to make this soup after seeing a very similar soup– Quicker Minestrone Soup– over on Life As Mom after I gleefully bought her new cookbook- Not Your Mother’s Make-Ahead and Freeze Cookbook.
Jessica’s book came at such a great time for me…
First of all, long time readers know I first tried Freezer Cooking after reading about it on her blog.
Secondly, I came to the realization over our vacation that I had to get serious about Freezer Cooking again to help keep us on track for our Year 2 Change weight loss goals during the busy holiday season.
Convenience food is a big hurdle for us when we are busy and Freezer Cooking can sooo be the solution… so I had been mentally checklisting all the things I need to keep on hand in the freezer when I saw that Jessica’s book was available and I bought it right up!
But that isn’t what this post is supposed to be about… soup… soup, Cris!
This soup has what seems like a billion ingredients, but it is really quick to throw together.
I started out by pouring two cartons (8 cups) of low sodium chicken broth in my Favorite Soup Pot and brought it to a boil. (You can always add salt if you need to, but if it is too salty, you can get it out once it is in there… just sayin’).
To that I added 4 cloves of garlic minced and 1 onion chopped.
I then diced 3 small red potatoes and tossed them in.
I threw a bag of sweet petite carrots in the microwave and then added them when they were nice and soft.
In the meantime, I diced a red bell pepper and threw it in.
I then sliced up my Turkey Smoked Sausage and threw it in the pot. (When company is visiting, I throw in two packs).
I drained and rinsed a can of navy beans and then tossed them in.
Next I added one of my favorite pantry items… and the base taste for the whole soup… Red Gold’s Diced Tomatoes with Basil, Garlic and Oregano- yum!
Next I put on a box of Smart Taste pasta to boil to add a the very end. You’ll want to prepare it on the firmer side of al dente (your box should tell you how long to get it to the right texture.)
Note: Next time I make this, I think I am going to try macaroni and maybe even less pasta… the soup is great on its own.
Then I threw in a cup of frozen green beans.
I added 1 t of Italian seasonings and then salt and pepper to taste.
Don’t forget to add in carrots and drained pasta when they are ready… and Ta-Dah!
Sprinkle your bowl with a tablespoon of parm if you’d like (although, to be honest, it really doesn’t need it… it tastes great on it’s own!).
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