Soup’s ON!
It seems as if most of the United States is in the deep freeze! What could be more warming than a bowl of hot soup on a frigid day? We have a wonderful soup to share with you. There is a wee bit of a story to go with it:
When I was a little girl my mother used to make what she called “Our Favorite Vegetable Soup” and I loved it so. I think of it as a comfort food. She made it quite often and as I grew up and took up in my own kitchen, I made it as often as she did. It really WAS our favorite soup!
Mom came to live with us as her health began to fail and one day I came home from work to discover that she had “commandeered” our kitchen to delight us with steaming bowls of this luscious comfort food! It was the very last meal she ever prepared.
It might become YOUR favorite soup, too. It’s super easy and quick to make and you can vary it to suit YOUR fancy.
Our Favorite Vegetable Soup
To begin:
1 small onion, chopped
2 or 3 ribs of celery, chopped
3 or 4 carrots, chopped
Saute in a bit of vegetable oil. Salt and pepper. Cook until tender but firm.
Veggies saute very quickly over medium high heat.
Continue by putting into a soup pot: 1/2 package of macaroni *I prefer gluten free but YOU use what YOU like.
This is how Mother Connie stores her pasta; here it has been freshly removed from the freezer!
Put the sauteed veg into the soup pot with the macaroni and 4 cups of chicken broth, if you have it. *Use water if you don’t have broth.
Cook this combo on medium heat until the macaroni is tender,stirring occasionally.
When the macaroni is cooked BUT NOT MUSHY, add 3 – 4 cups of milk and heat thoroughly.
If you like a thin soup, this is IT. If you like a thick soup, sprinkle some instant mashed potatoes (or leftover mashed spuds) into the pot until it is the consistency you and your family like best.
Taste test to see if you need more seasonings. This can take a good bit of salt, especially if you add potatoes. This soup is lovely when served with a dark bread or green salad-or both.
This will make 6 – 8 servings. I always hope to have leftover soup so I can freeze it for an easy meal another time.
Those of you who have been Members for awhile know that we cater to users of WIC or SNAP and are EBT card holders. We also hope to help users of food pantries, food commodities; anyone who uses public assistance for their food budgets. A good number of you are living on a dime. Many people have not learned to cook. We hope this little Offline Cooking Class will help those who are interested to know how to prepare simple meals on a tight budget and still maintain nourishing foods will get the help needed to really make their way around the kitchen.
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