September begins the soupy season. I recently had the urge to make a big pot, but which kind—chicken, lentil, pea, or minestrone? All are my big favorites. I settled on vegetable soup, which had so many ingredients it required a store run (soup bone, potatoes, carrots, corn, onion, butter beans, turnip, cabbage, tomatoes, okra (couldn’t find any), green beans and peas.
First, Make Your Own Broth
I’d not cooked this soup in a long time. So I’d forgotten how labor intensive it is just cutting all those vegetables. Making the tomato-onion broth takes 3 hours of simmering. Since my stove top no longer heats to a consistent temperature, my burners requires a watch guard.
A Shareable Soup
My soup making turned into a half-day project. It was so good, that I told myself the time was well spent. The recipe makes enough for 12 servings. I didn’t put the leftovers in the deep freeze, because vegetable soup often gets mushy when frozen. Instead, I shared some with Robin and Russ and still had several meals for myself.
This is a therapeutic soup, good for what ails you. It’s even better the next day. Recipe here.