Stir Crazy, Posted: 7/17/07
A good recipe from an unexpected source
A week-by-week calendar in our front office at The Argus keeps track of our advertising percentages, inserts, and single-issue circulation. When the week is over, the page gets turned. There is a variety of information printed on the back of each pages, ranging from interest calculations to first aid to breeding cycles for farm animals. And, there are recipes! Some of us copied recipes that sounded good, and last week I made garden vegetable soup, which for some strange reason was printed on the back of the week of February 11, 2007. I am not sure where those garden vegetables would come from in February! I am glad I saved it for the summer. I used vegetable broth and fresh basil from my garden (I use the term garden loosely). I used about 1/4 cup chopped fresh basil. The original recipe called for sauteÈing the carrots in non-stick cooking spray. I used about a tablespoon of olive oil, and thatís what I recommend!
This soup and a BLT makes a great summer meal.
By the way, itís the time of year that great produce begins showing up at our local farmers market, held every Saturday in the Wagner Insurance parking lot. Sales begin at 8 a.m.
Garden Vegetable Soup
1 tablespoon olive oil
2/3 cup carrots, sliced
1/2 cup onion, diced
2 garlic cloves, minced
3 cups fat-free broth
1 1/2 cups green cabbage, diced
1/2 cup green beans, cut in 2-inch pieces
1 tablespoon tomato paste
1/2 tsp. dried, or 1/4 cup chopped, fresh basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 cup diced zucchini
SautÈ the carrots, onion and garlic in olive oil in a saucepan until softened. Add the broth, cabbage, beans, tomato paste, basil and salt and simmer covered until the beans are tender. Stir in zucchini and heat 3-4 minutes.
Caledonia Argus
314 West Lincoln St.
P.O. Box 227
Caledonia, MN 55921-0227
507/724-3475
E-Mail: editor.argus@ecm-inc.com