Vegetable Soup with homemade Cornbread
This dish was literally thrown together at the last minute. But it turned out to be hit with the family! I was planning on making a potato and vegetable chowder with a milk and chicken broth base. But as I opened the refrigerator, I discovered I was out of chicken broth - oops! I could have used water to replace the broth, but the flavor would have been lacking. I did have a bottle of vegetable juice (love, love Trader Joe's Garden Patch vegetable juice) hanging out in the back of the fridge. From there, it was just a matter of throwing in some odds and ends and hoping for the best.
I sauted diced onions in olive oil, then added some peeled and diced potatoes and sliced carrots. Looking in the freezer, I found some partially used bags of frozen organic sweet peas and organic sweet corn - threw those in. Then I added the vegetable juice and tossed in some ditalini pasta from the pantry. I seasoned the soup with basil, oregano, bay leaves and black pepper. Then I let it simmer on the stove until the carrots and potatoes were done.
Dave, the kids and my Momma loved it! And I found it to be a great way to use up those partial bags of frozen vegetables and pasta.