Ginger Vegetable Soup
#318365 - 11/11/07 07:08 PM
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lalala
Reged: 02/14/05
Posts: 2634
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4 cups chicken broth (I used Swanson's free range broth)
2 cups water
2 large potatoes, cut into 1" pieces (I used Yukon Gold and left the skin on)
2 - 3 large carrots, cut into 1" pieces
2 - 3 celery stalks with leaves, chopped
1 T chopped, peeled fresh ginger
1 cup frozen corn kernels
2 - 3 tomatoes, chopped
Bring chicken broth, water, and ginger to a boil. Add vegetables. Reduce heat to medium and simmer soup until vegetables are tender. About 30 - 40 minutes. Serve with crusty bread!
(You could also add cooked, cubed chicken breast.)
Edited by Maria!Maria! (11/11/07 07:10 PM)
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How about using butternut squash in place of the potato and adding chicken or left over turkey?  Sounds good to me!!
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Oh yeah! Or sweet potatoes!
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This sounds so yummy!! I might make it for work this week. And Shell butternut squash idea sounds good to me 
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IBS-C gas, bloating and acid reflux
Babies is the plan for 2008!!Hope this IBS cooperates.
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Oh yeah! great idea on the sweet potatoes too!! UUUMm...
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Didn't the corn bother you?
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 Courage doesn’t always roar. Sometimes courage is the quiet voice at the end of the day saying, “I will try again tomorrow”. Mary Anne Radmacher
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No. It wasn't a lot per serving.
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Courage doesn’t always roar. Sometimes courage is the quiet voice at the end of the day saying, “I will try again tomorrow”. Mary Anne Radmacher
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