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Archive for January 11th, 2011

It’s soup season, with all the cold’s and flu’s going around I seem to be making more soup meals then usual.  This is fine with me, I love soup.  It is easy to make and budget friendly.  Soup also is a very forgiving food, there is little you can do to it which can ruin it.

Having made up a beef roast this past weekend, I reserved the bones and a bit of the stock to make a nice beef vegetable soup. This is my method, but again, as with all food recipes, play with it, add or alter to your personal taste and see what delicious meals you can create for your family.

ABC Vegetable Soup

8 cups beef stock  (can use store bought, I prefer making my own by simmering beef bones in water.)

1 cup onions, thick diced

1 cup celery, thick sliced

1 cup corn (fresh, canned or frozen)

1 cup English peas (fresh, canned or frozen)

1 cup green beans (fresh, canned or frozen)

1 1/2 cups diced potatoes

1/2 – 1 cup ABC pasta (can be found in most pasta sections of stores, if not there, ask your store. Some put them under “exotic” foods such as Chinese or Mexican dish ingredients)

2 tbsp tomato powder (this is the “throw away” part of canned tomatoes dehydrated and blended in blender to powder form,  you can substitute 1/2 can of  tomato paste.)

1/8 cup Worcestershire sauce

1 tbsp parsley

2 tsp basil flakes

1 tsp sage

1 tsp thyme

salt and pepper to taste

Place broth in dutch oven or crock pot.  Bring to just under a boil stage and add onion & celery. Let simmer until celery is pliable and has lost it’s “crunch”, add rest of vegetables and herbs and let simmer until vegetables are cooked to just under tender.  Add your pasta and continue to cook for an additional 1/2 hour or longer.  Don’t be afraid to let it simmer, it actually improves its taste over time.

 

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