Making Soup with the Bestest: Missy’s Vegetable Soup

Photograph by Shannon L. Buck copyright 2015 http://www.lulu.com/spotlight/shannonbuck

This post was supposed to have been published last winter, but I am horribly late.

I spent a few days with the bestest. She needed some healing time, and I went stay with her. It is difficult to watch your best friend go through some things. I ran errands with her, helped with the daily cleaning activities, and was just there for support when she needed it, when I wasn’t at work.

One night, she decided to make a soup with a bunch of different ingredients, and agreed that I could share the process with my readers. So many people had brought food during this time, that we needed to use up what we could so nothing went bad.

This is such a great recipe because you can use whatever you have on hand, even leftovers from other meals or a get-together. Or whatever you can find cheap at the grocery store. There is no set amount of any ingredient, because you are using up what you have on hand. The recipe can be changed up according to what is available.

Ingredients

olive oil

leftovers from a vegetable tray: Carrots and celery

red and yellow peppers

chicken/vegetable broth

water

grape or cherry tomatoes

corn

peas

thyme

basil

minced onion

  1. I heated some olive oil in a large pot while I chopped some baby carrots into thirds, and added the carrots to the pot as she collected the rest of the ingredients we would need.
  2. Then I cut celery into about 1/2 inch sections, sliced in half the long way, and added them to the pot, stirring everything together.
  3. Next I de-seeded and chopped a few each of the red and yellow peppers. I never cook with peppers because I do not like them, but the bestest said it is a good idea to get rid of the seeds. I took her word for it. I added the chopped peppers and stirred it all again, letting everything cook until I could get a fork into the carrots.
  4. Then we added a little broth to cover everything and continued to sauté. The main thing is to sauté the harder vegetables before adding the softer ones.
  5. We chopped the tomatoes into fourths, adding them to the pot, and heated everything for couple of minutes.
  6. Next she added the rest of the broth to the pot, as well as the peas and corn. Missy says to add some water if you want to stretch the liquid further, or if you want to lessen the broth taste.
  7. Then she added a little more olive oil.
  8. Cook this for 1 1/2 – 2 hours.

Photograph by Shannon L. Buck copyright 2015

9. Add the seasonings and heat for a few more minutes.

Photograph by Shannon L. Buck copyright 2015Photograph by Shannon L. Buck copyright 2015

Photograph by Melissa Ackley-Thompson copyright 2015.Missy does note that she tries to use organic and natural ingredients when she can. And that she will use fresh, canned, or frozen vegetables, whatever is available when she wants to make a soup. This soup can be different each time you make it, so be creative.

Once this soups starts to boil, it smells amazing!

Tips

  • To save money, use produce from your own garden.
  • Grow herbs in pots on a windowsill or on the porch to save more.
  • Shop sales or roadside stands.
  • If you have a store coupon, this recipe could end up costing next to nothing.
  • Make your own broth.

Serving Suggestions

  • It is important to have a protein source along with all the vegetables. Maybe a few slices of chicken, or even a couple of hard-boiled eggs on the side.

Enjoy! And please share with us the results of soups you try on your own.

Shannon

 

 

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Categories: Main Meals

Author:Shannon L. Buck

Hi all! My name is Shannon. I'm a single mother of two young adult daughters and a Memay to one precious Little Man. I work as a writer from my home in Orono, Maine, and as a Front Desk Agent at an inn in Bangor. Writing is my life, second only to my daughters and grandson. I enjoy writing nonfiction, as well as fiction in a number of genres.

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Trackbacks/Pingbacks

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