I am a small portion eater to begin with but, after a recalculation of my pantry supplies, I decided to try making a soup to stretch my vegetable and protein stock. I adapted my Hotplate: Simple Chicken Vegetable Soup recipe as a trial.
Hotplate: COVID19 Quick Chicken Vegetable Broth
Ingredients:
1 Chicken bouillon cube
6 cups of water
3 Dashes Onion powder
3 Dashes Garlic powder
2 Dashes Hot sauce (Optional)
1 Grind black pepper
4 TBspns frozen mixed vegetables
1 Heaping TBspn canned chicken, drained
2 TBspns canned diced potatoes, drained and rinsed
Use What You Have regarding additions, I found:
2 Snack carrots, diced
2 TBspns canned salsa
Small quantity of cooked white beans
Process:
Add 2 cups of water to a microwaveable container
Add 1 bouillon cube to the water.
Microwave on high for 2-3 minutes.
Remove and stir until bouillon cube has dissolved.
Add stock to large pot.
Add 4 cups of water.
Add spices.
Stir.
Cover pot.
Cook on high.
Cover pot.
Bring liquid to a boil.
Add vegetables and leftovers.
Stir.
Recover pot.
Cook on medium for about 15 minutes.
Check vegetables, if they are soft, the soup is ready, if not, cook for 5-10 minutes more.
This recipe could make 6-8 servings.
Cool remaining soup. Freeze in portions.
#GERD-friendly, if you determine which and how much of the spices you can tolerate.
