Yesterday, I made a huge pot of vegetable soup. I sauteed carrots, onion, and celery in a large stock pot and added canned and boxed broth. Then I dumped in diced tomatoes from the can as well as one large can of crushed tomatoes. I season with lots of pepper and use two bullion cubes in 2 cups of water to salt the soup. Then I add the veggies we have - it was green beans (canned) and fresh spinach this time. I particularly like fresh, diced zucchini, but it was not available. I let it simmer to marry the flavors and 30 minutes later there is SOUP.
|The base veggies sizzle till tender.|
|Dumping in the liquid and heating to a boil.|
|Fresh spinach is the final ingredient.|
|A bowlful topped with "stinky" cheese from the Italian deli in Philadelphia. (Thank you, Louis!)|
By the time the soup is ready, lucious smells fill the house and call the family to lunch. Think of this as a Souperbowl lunch. (Suggested by my daugher, corny, I know).