When the temps starts to cool, soup and stew recipes come out. A good healthy soup hits the spot after getting chilled or when you’re feeling under the weather.
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For this simple recipe, you only need about 30 minutes and a few ingredients. It stores and freezes well, so make a big pot, and keep some for later. It’s okay with me to tweet the recipe.
- 6 golden, white, or red potatoes (I like golden)
- 1 medium white or yellow onion
- 4 cups water (may use vegetable broth)
- 2 carrots
- 1/2 cup frozen or fresh corn
- 10 fresh basil leaves, or 1/2 dried basil
- 2 small or 1 large bay leaf
- 1 teaspoon fresh chives (Opt.)
- salt and pepper to taste
- dash red pepper (Opt., add if you have sinus congestion)
Wash and peel potatoes, carrots, and onion. Cut potatoes in small cubes, carrots in small coins, and onion in small pieces.
Add water or broth in pot, and bring to boil. Add 1/2 of the potatoes and all of onion to pot, cover and cook until vegetables are tender. Use a potato masher to cream the vegetables.
Then, add the rest of the ingredients, and cook until tender. Remove the bay leaf before serving.
Serve with salad, crackers, or bread. Makes approx. 4 servings.
For all your dried herbs, culinary spices, and diy herbal supplies, please visit my herb shop Sage Hill Botanicals Herb Company