Today, I'm making soup, because 1) it's still cool enough to be welcome in the evening and 2)
I'm going back to Nantucket for five days!!!
|The snow is probably gone by now.|
Thus, soups, plural, a combination planning-ahead meal/guilt offering. The kids are sick of my potato soup variations and I don't have time to shop today, so I'm pulling out two family faves (handed down to me by my mother) that can readily be made with pantry and fridge staples.
Aunt Lil's Carrot Soup
This recipe comes from my great-aunt Lilian McEachron Yarter, who lived to be 92, so you know it's good for you.
1 lb, hamburger
1/4 c chopped onion
2 cans Cream of Celery soup
3 c tomato juice (I have substituted diluted tomato paste, canned diced tomatoes and even watered down ketchup - I was in law school - with no discernible harm.)
1 1/2 c boiling water
1/2 t pepper
1 T sugar
3 c grated carrots
1 bay leaf
1/2 t garlic powder (if substituting minced garlic, up it to 1 t and saute it with the onion.
Saute hamburger and onion. Add everything else. Simmer on stovetop for 1 1/2 hours, or 8 hours low/4 hours high in crockpot.
Vegetable Bean Soup
1 lb beans, canned or precooked
1 large can tomatoes
1 c chopped celery
1 large onion, chopped
5 garlic cloves, minced
parsley, fresh if you have it, dried if not
1/2 t chili powder, but you can add more when you adjust the taste
1 can chili beans (the kind with the flavor already added)
1 tsp. bouillon/1 cube
Add all together, cover with water, simmer for hours. If I have it, I will substitute my own chicken broth for the water/bouillon. Helps reduce the sodium. With either of these, season to taste with salt and pepper.
Enjoy far away from your loved ones!