Mixin' It Up with Recipes on Saturday!

JULIA SPENCER-FLEMING: Recipes today because we're having a chat tomorrow. Saturdays are usually super-busy at my house (probably at yours, too) and thus a great day for throwing ingredients into a crock pot in the morning and forgetting about it until dinner rolls around. 

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.

Yes, The Best of All Possible Agents (TM), upon hearing me moan and whine about the lack of progress on the book, suggested another family-free writing retreat might be beneficial. Since this coming week is school vacation in Maine, and Ross will be available for driving/shopping/laundry/cooking, I can go. Please understand, I love my husband, three kids, two dogs and two cats. I just want the chance to love them from 200 miles away for a while.

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!