Saturday, April 17, 2010

Lots of Veggie Soup

I love soup! I'd eat it all year even through the summer. My sainted husband Scootor believes this is just wrong on so many levels. He was raised on a dairy farm, and his Mom NEVER made soup. Meals were big and heavy and soup was for sissies; hell, it was barely food. He has come around some so there is hope. Here is one of my favourite recipes.

I start out with 2 smoked pork hocks. If you prefer not to use pork, use 3 smoked turkey legs instead. Fill your largest pot 2/3 full of water and add the meat. Bring to a boil then lower the heat and simmer for a few hours on low. Remove the meat to a plate and let cool.

Now you can start adding the veggies to the broth. I like using 1 large onion. 1 whole head of garlic, 1 medium parsnip, 4 large carrots, 4 celery ribs, 3 large potatoes all cut up in similar sized pieces and 2 packages of frozen okra. Next add 2- 28 oz cans of diced tomatoes and any combination of 3 cans of beans. I like chickpeas, white beans and pinto beans. If you like barley, throw some in. The amount and kind of Veggies doesn't matter. Just put in what you like.

Simmer for another few hours. When the carrots are tender the soup is done. Gently remove the bones skin and nasty bits from the meat and add it to the soup. If you like your soup spicier add some pepper flakes. If the broth needs that little something added for taste, try some tomato paste.

This may sound complicated but it isn't. You can just take the process and make the soup your own. If you make lots, freeze it in meal-sized containers and thaw for a meal when you just don't feel like cooking. Add some crusty bread and dig in. Soups On!

No comments:

Post a Comment