1,000 Mile Minestrone

Recipe inspired by subscriber, Christine!

Ingredients

  • ½ white onion, diced
  • Two garlic cloves, finely chopped
  • Olive oil for sautéing, approx. two tablespoons
  • Two whole potatoes, diced
  • Large whole carrot, sliced
  • Two turnips, diced [can substitute any seasonal root vegetable]
  • Three fresh tomatoes, diced
  • Two Tablespoons Better than Bouillon, Chicken base
  • Peas, one 10 ounce can
  • Fish sauce, to taste
  • Salt and pepper to taste
  • Beans (optional) ** the BEANNNSSSS… I didn’t want beans.

 

1. Sauté onions and garlic in olive oil until translucent.
2. Add chopped potatoes, carrot, and turnips, and sauté with the onion and garlic for a few minutes, until the vegetables soften.
3. Dice tomatoes, and stir in ; simmer for a few minutes until tomatoes start to break down.
4. Add chicken base and water to the mixture until desired soup consistency is reached, and let simmer until the vegetables are tender.  Add canned peas. Let simmer for another few minutes.
5. Season with salt and pepper, and fish sauce if you'd like.

     

    “It’s nice!  It compliments this sandwich (the Reuben) very well - make them together in the fall!”

    -Mav

    34 comments

    • There’s a breakfast recipe that’s been passed down in my fam for quite a while. It’s simplicity itself, but so so good! All you do is tear up pieces of toast into bite-sized pieces and top it with crispy bacon and sunny side up eggs. Cut up the egg just before you eat it and the egg oozes out over the toast and bacon 😋 It’s a delicious, rich filling comfort recipe that can’t be beat 👌🏼

      Sydney F
    • Hey Mav!

      Got a Filipino dish for you bud, Chicken Adobo.

      Ingredients:
      Chicken thigh/leg
      White vinegar (or coconut vinegar if you can find)
      Soy sauce
      Brown or white sugar
      Bay leaves
      Black peppercorn
      Onions
      Garlic
      White rice

      Steps:
      1. Marinate chicken with equal parts vinegar and soy sauce for at least 30 minutes

      2. Once done marinating, brown the chicken (don’t pour in the marinade, save it for later)

      3. Take out the browned chicken, chop up your onions and garlic, and sauté till fragrant

      4. Put chicken back in and dump in the marinade as well

      5. Add brown or white sugar, black peppercorns, and 3-4 bay leaves in the pan.

      6. Reduce the sauce so it thickens and wait till chicken is cooked

      7. Serve with a bowl of rice

      Kyle Martinez
    • Nice try!!

      Ramilla
    • Hey mav it’s brandy. I have a recipe for you with a short little story behind it.. I don’t know how to input it here I don’t know if I’m just leaving a comment or I don’t know but I left it on your DM the ingredients and the recipe

      Brandy
    • Gday MAV I’ve got a recipe for you, French onion lamb chops but with a twist tho mate do it in your Dutch oven (camp oven over here in Australia)

      First step
      Brown off your lamb chops season with salt, pepper, garlic or whatever you’ve got in your Ute

      Second step
      Throw in about 3 or so onions, acouple cups of veg stock or water, add your French onion soap fix and set it on low and forget about it for awhile, the longer the better go have a fish come back and best served with mash potatoes sitting around a camp fire, absolutely unreal it won’t let you down on a cold winters night mate

      Jack gardam

    Leave a comment