Jan 18, 2013
I was looking for a recipe to use up the veggies in my fridge that had been there for an unknown length of time. Thankfully, I came across this recipe, and I had everything except the vegetable bouillon, which I substituted with chicken bouillon. Cooking only for one, and trying to use up as much veggies as possible, I grated two small potatoes and one carrot, and then thinly sliced 1 1/2 green bell pepper and a small white onion, plus added 1 Tbsp minced garlic. Also, I sauteed them with the corn kernels under medium heat with 1 Tbsp of olive oil before I added the water, and the smell was just divine. I then added the water and bouillon cube and then simmered it for about an hour. The flavor of the chicken kind of overpowered the roasted veggies taste, so next time, I'll look for vegetable bouillon or probably just add a little butter before adding the water and no bouillon. But all in all, a pretty good batch of soup. Thanks!
—arleneteng
