I’m not afraid to experiment when it comes to making soup. Some of my best soups are ones that have come off the top of my head. But I’ve found another way to get the same results. That’s by taking the best of a couple of recipes and combining them.
And that’s exactly what I did for our supper tonight. I had been contemplating a chicken tortilla soup and started looking in my cookbooks for a recipe. I found one in a newer version of my “Better Homes and Gardens” cookbook and started to make it. But while going along, I came up short on a couple of ingredients.
So, I went on the Internet in search of similar recipes and stumbled upon one called “Grubbin’ Spicy Chicken Soup.” It contained a number of ingredients that I had already put in the pot and a few more that were in the refrigerator and on the pantry shelf.
The result was a soup that I’m going to call Spicy Vegetable Soup, since it contains very little meat (less than Â½ cup of pheasant), a lot of produce and a little kick. It was very hardy and full of fiber.
I think it was a great way to kick off National Nutrition Month.
Spicy Vegetable Soup
1Â cupÂ diced sweet onion
2Â garlic cloves, minced
32 ounces chicken or pheasant broth
2 14Â½-ounce cans chili-ready diced tomatoes
1 15-ounce can dark kidney beans or navy beans
1 jalapeno pepper, chopped
3 carrots, chopped
2Â teaspoonsÂ salt
4 cupsÂ coarsely chopped green cabbage
1Â cupÂ uncooked wild rice
1 teaspoon black pepper
1 tablespoon lemon juice
1 teaspoon cumin
Combine all ingredients in a large nonstick skillet over medium heat. Bring to a boil and then let simmer for 1 to 1Â½ hours.
Yield: 2Â½ quarts.