Sunday, November 3, 2013

Kitchen Sink Soup

It's that time of year again, time for hearty and comforting foods. I can't think of anything more hearty and comforting than a good bowl of soup. The best thing about this soup is that you can put almost anything in it and it'll be good. The only constant ingredient is a 28oz can of whole tomatoes which I crush by hand. This week I used a 28 oz can of Veg-all which I rounded off with some left over corn and Lima beans from the fridge and some browned ground beef. I've added everything from cabbage to pearl onions to this and it always comes out tasty and if you leave out the meat it's vegetarian. A cube of corn bread on top to soak up the broth and you've got a meal fit for any Autumn night. The basic recipe goes something like this:

1 28oz can of whole tomatoes
1 28oz can of mixed vegetables *
1 14 oz can of corn*
1 14 oz can of lima beans*
1 lb of browned ground beef

*substitute frozen versions or any other veggie you would like.

Start off by pouring the tomatoes into a 4q soup pot and crush them by hand. Mix in all the other ingredients and let it simmer for about 45 minutes, or longer if you use frozen veg. Top with a square of cornbread and dig in.

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