Take 1-48oz container of beef broth and place in your soup pot.
In a large frying pan, first spray with oil. I used canola.
Add 2 cubed potatoes with 2 1/2 tablespoons of minced garlic and saute.
Wait about 7 minutes and add the 12oz jar of roasted peppers to the potatoes and season to taste. I used seasoned salt, basil, pepper and thyme.
Next add 1- 14oz bag of frozen string beans to your soup pot. These take a little longer than the 16oz mixed vegetables you will add to the pot 20 minutes later so that is why we are adding them first.
Check on your potatoes, garlic and pepper mixture. You should see a brown forming on the bottom of the pan. Spoon in a little of the broth from the soup pot to gather this brown as you will want that to go into the soup pot later and not just stay on the bottom of the pan. Also add 2 cups cold water to the potato, garlic and pepper mixture. Cook on low for about 8 minutes and turn off.
Check on your soup pot now. Are the string beans and mixed vegetables to the softness of your liking if so it is not time to pour the contents of the frying pan into the soup pot. Be careful!
Let cook for about 20-25 minutes. Serve and eat. Yummy is all I can say about this dish!
You can also put your own spin on this recipe using whatever broth and veggies you prefer. Let me know how it turns out by commenting on this blog, http://Twitter.com/w8tlossjourney or Youtube.
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