Another cold night here at Fort Belvoir, VA. the prefect weather for a nice warm and filling stew. I had tweaked this recipe a bit, because even though it looked sooo good it was missing somethings that my family likes.
Gooseberry Patch Cookbook: Pinch of This a Dash of That
Page: 53
1 med. onion, chopped ( I did 2 cloves garlic chopped)
1 Tbsp. oil (I used EVO)
28 oz. can whole tomatoes, I coarsely chopped mine
2 potatoes, peeled & diced
1 tsp. dried basil
1/2 tsp. garlic salt
1/2 tsp. dried oregano
1/4 tsp. black pepper
10 oz. pkg. frozen mixed veggies
1 cup cooked, cubed chicken
1.In a 4 quart sauce pan, saute onion/garlic until tender, add chicken if yours isn't cooked.
2.Stir in tomatoes with liquid, potatoes, and seasonings.
3.Bring to a boil; reduce heat and simmer, covered, for 10 min.
4.Add veggies and chicken, simmer, covered, for 25 min.
*Tweaking* I had soup veggies that I used. This mix had okra, lima beans, corn, peas, and potatoes added in it. I added roasted red peppers to my soup, along with Italian seasonings, elbow macaroni and garlic,pepper,salt from my grinder. I added the pasta to have a filler to the soup to help keep my family feeling full.
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