We started out with a bang! The first full week of October was really nice, for SE Alaska, great fall days and just the right amount of crispness in the air. But now we’re back to rain, and every day’s forecast for the coming week has a little rain cloud and raindrops to remind me to wear my coat with a hood and bring my umbrella to work.
So soup sounds good, and as we’re still in harvest season, I think of big pots chock full of garden veggies. But I don’t have a garden, so I have to improvise a bit. I make this soup from a combination of fresh, frozen, and canned ingredients. You can use your favorite veggies and in amounts to your preference. Add pasta if you like, or you can even add beef or chicken. Serve with grilled cheese sandwiches for the perfect comfort meal on a chilly rainy October day.
~3 cans of petite diced tomatoes
~frozen green beans, corn, green peas, baby Lima beans, one box each
~3 medium russet potatoes, peeled and cut into small cubes
~1 medium onion, diced
~2 stalks celery, finely chopped
~2-3 carrots, sliced, or an equal amount of baby carrots, sliced
~2 cans of beef or chicken broth
~salt and pepper to taste
~tomato sauce and/or water to bring the ingredients to a soup consistency.
Put all ingredients together into a large stock pot. Let the soup simmer for an hour or longer to combine and develop flavor. Adjust seasonings. Add pasta and bite-sized pieces of beef or chicken, if desired. Simmer to incorporate flavors of the pasta and/or meat. This is also a perfect soup to prepare in a crock pot. Perfect for an end of day satisfying meal that is ready when you are!
Serve with sandwiches, fresh crusty bread, or, if you’re in the South, with cornbread (almost said “homemade” cornbread, but really, is there any other kind?!).
Makes many servings, and reheats well. Enjoy for dinner and for multiple lunches during the week.