It’s a cool and rainy Sunday here at the beach, and that calls for some hearty soup!
I’d call us mediocre carnivores at best. We eat chicken. A little beef here and there. But recently, I’m trying to up our veggie game. Health + budget conscious!
So today after church, our islandy winter weather called for a new soup! And I think it turned out great!
You will need: 1 large sweet potato, 5 carrots, 1/2 onion, handful of green beans, 1 green pepper, 2 cans of Campbell’s Cream Of Chicken Soup, and 1 stick of butter.
You can totally skip the butter but, we live in the south. And everybody knows a southern meal ain’t complete without some form of buttery greatness. I digress.
Start a large pot of boiling water. Peel (if necessary) and chop all vegetables into small bite size pieces. Boil until carrots and sweet potatoes (in particular) are mushy (or at least not-gonna-crack-yo-teeth soft). This took about 30 minutes.
Dump veggies into large strainer. While veggies drain, melt one stick of butter (or not) in the pot, and then add 2 cans of Campbell’s Cream Of Chicken Soup – mix super well. Until the soup is smooth. If you want to make this soup a little lighter, add milk.
Add all veggies back in and stir.
This made enough for us to have one large dish for tonight, and two small lunch portions left over for tomorrow!