Everything But the Kitchen Sink

Ever have those days where you look in the fridge and think…”I need to use up all of this produce, what am I gonna make??”

Today was one of those days.  Why?  Because I haven’t used all of my co-op basket and my produce was starting to look a little, umm, less than stellar.  It’s like a race against the clock.

Also, I haven’t been to the grocery store this week and I’m having to get creative.

Oh! And this was the first time I was going to have vegetables since I got my wisdom teeth out.  How I’ve missed veggies!!  Yes, I could have pureed them.  But, gross.


So for the days where you are scrambling for dinner without a grocery trip, or when you have produce that’s dying, soup is a wonderful way to go!  After all, why spend the money on produce if you’re just going to let it go bad?

Soup is one of those money saving meals that is also a GREAT way to get your kiddos to eat vegetables (without knowing it).

The basis of a good soup is usually bell pepper, onion, celery, carrots, or a blend of the four.  This one started with bell pepper and corn because they were both wilting in my fridge. Add some vegetable, chicken, or beef stock and whatever other veggies you like and voila!  Dinner.

Here’s the recipe for today’s concoction hodgepodge soup.  Is it pretty?  Eh, not really.  But it’s delicious!!

Topped with a bit of Parmigiano-Reggiano. Yummy!!

Corn and Potato Soup

Makes 4 servings

  • 1 Tbsp light butter
  • 2 tsp extra virgin olive oil
  • 2 green bell peppers, diced
  • 2 medium ears fresh corn, kernels cut from cob
  • 2 medium russet potatoes
  • 2 cups broccoli florets
  • 3 1/2 cups low sodium chicken broth (or vegetable)
  • Salt and pepper to taste
  • 1 tsp celery seed
  • 1/4 garlic powder
  • 1/4 tsp chili powder

Melt butter and oil in a large pot. Add bell peppers and cook until tender (~4-5 minutes).

Add corn kernels and 1/2 cup broth to pot.  Cook additional 4-5 minutes, stirring occasionally. Add salt, pepper, celery seed, garlic powder, and chili powder.  Stir to combine.

While corn is cooking, pierce potatoes multiple times with a fork or knife.  Rinse with water, do not dry. Microwave on high 4 minutes, or until tender. (The water on the skin of the potato will evaporate in the microwave, but helps the potato cook)

Carefully remove potatoes from microwave and remove skins if desired.  Dice one potato and place in a blender.  Add 1 cup of corn/pepper mixture and 2 cups broth to blender.  Blend on high until pureed.

Add pureed blend back to soup pot and stir.  Add remaining 1 cup of broth, stir.  Stir in broccoli florets and remaining diced potato.  Allow to cook additional 7-10 minutes, stirring often, or until broccoli is tender.  Season to taste.

Estimated nutrition information:  170 Calories, 4.2g Fat, 1g Saturated fat, 27.4g Carbohydrates, 4.2g Fiber, 4.4g Sugar, 5.7g Protein, and 129% DV Vitamin C!!
***The nutrition information for the recipe varies widely depending on the size of your potatoes and corn.  Estimated nutrition info is for medium potatoes (little larger than a computer mouse) and medium ears of corn (about 7-8 inches long). Butter used in estimation is 50 calories per Tbsp. Also, I didn’t include sodium as that varies depending on how much salt you use to taste.***

So there you have it!  A creamy, delicious soup that isn’t filled with a bunch of cream of saturated fat.  Yay!


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