What's for Dinner? Veggie Soup with Cheese Quesadillas

I bought various veggies at the store this week and this is what I came up with to use them.

• 6 slices bacon, diced (optional)
• 1 med onion, diced
• 2 small zucchini, diced
• 1 cup sliced carrots
• 1/2 head cabbage, thinly sliced
• 1 cup frozen corn
• 1 cup frozen peas
• 1 can diced tomatoes
• 4 potatoes, peeled and diced
• 1 cup diced celery
• 2 chicken or beef bouillon cubes
• black pepper and garlic powder (to your taste)
• Mrs Dash or your favorite seasoning blend
• marjoram
• salt to taste

In a large pot, brown bacon and drain lightly. Add all other ingredients and the bacon back to the pot. Cover with water and bring to a boil. Reduce heat to medium and cook for two hours. Salt to taste.

Add or subtract as you desire.

I served the soup over corkscrew pasta with a dollop of sour cream with the quesadillas cut in triangles as a side.

Cheese Quesadillas

2 large flour tortillas
1 cup cheese; shredded (I used a Colby/Monterey jack blend)
1/4 c diced cooked bacon
2 T Green onions; chopped
1 T Butter
 

Heat large frying pan over medium heat and melt butter. Place tortilla in skillet, spread cheese all over tortilla, spread bacon and green onions all over cheese.

When cheese melts and the bottom of the tortilla is golden brown, place second tortilla over the top. Press to seal and flip to brown the other side. Cut the tortilla like a pie into triangles and dip in the soup if desired.

The quesadillas were an excellent accompaniment for this meal.