Veggie Soup

I've been in a little bit of a funk lately... I can't quite figure it out. I don't know if it's because Clint leaves so soon after Christmas and that's what I'm focused on or if it's because I am just not in the "Holiday" spirit. Don't get me wrong, I'm in the "Christmas" spirit, just not the "Holiday".

I guess this holiday season is just different. I haven't done any Christmas shopping because of all of the changes coming after the first of the year. Not just normal changes either!!! A career change for my husband and the birth of our first little angel.

When we get in a funk like this, our digestive system suffers. This is when I start making a lot of veggies!! So whether you're in a funk or whether you need an easy dinner to give you that little veggie boost before all the hustle and bustle of what this week may hold, here is a really easy and fast Veggie Soup with a little bit of spice (which is how my hubby likes it!!!). Hope you enjoy and add your own flare to it or if you don't like spicy like we do, take it out!!!

Ingredients:

2, 20oz. cans of diced tomatoes
1, 20oz. can of tomato sauce
16 oz. frozen green beans
16 oz. frozen corn kernels
16oz. frozen pea & carrot mixture
1/2 of a large onion, chopped
1 can of Rotel
4 potatoes, diced
1/4c. finely chopped jalapenos (from a jar)
1/8c. jalapeno juice from the jar
2T. Garlic
2T. Chili Powder
2T. Ground Mustard (optional)
S&P to taste


If desired:
Add 1 pound of cooked ground beef, 1 pound of cooked ground turkey or 4 cooked, chopped chicken breasts.

Cook in a large pot for at least one hour. Give it enough time for all the flavors to marry together and make sure that the potatoes are cooked but not falling apart (unless that is how you like them).

Serve with cornbread, regular or jalapeno. At our house we make both because I like regular and Clint likes jalapeno. YUM!!! I hope I have everything to make this for dinner tonight!! We really need the veggie boost!!