06 October 2012

If you're not eating soup, well....

If you're not eating soup these days, we may have to reevaluate our friendship. 

I'm struggling to keep us to two soup meals every ten days.  That's right - my average is above one soup meal a week.  I love the stuff all year round, but well, have you been outside this week?  And this morning, it's down right chilly. 

So, this week, I pulled out an old soup recipe that is inexpensive, quick, and filling.  For what more could one ask in October?

I was going to email to a friend, but thought I'd just as well type it here first. 

I think this is some form of minestrone.  I have it scrawled in my cookbook as "quick soup" - such imagery! 

I just looked up minestrone. Fascinating etymology.  It currently literally translates 'Big Soup' in Italian.  However, it comes from the same Latin word that minister comes from -  Minestrone - that which is served; Minister - he who serves.  

 So, to the recipe.

Read all of it as optional/guidelines.  I toss in and don't measure a thing.  But, we all know I'm a weirdo.

Quick Soup

1 lb ground beef or venison or some such (mas o menos, as you see fit)
1 yellow onion, chopped - size based on your onion love. We all know how big o' one I used.
1 clove garlic, minced (Or 1 tsp dried)
2 cups coarsely chopped cabbage 
1 can mixed veggies
1 28 oz can tomatoes
1 8 oz can tomato sauce
2 tsp salt
1/2 tsp pepper
2 cups water

1 cup macaroni (shells or elbows)

Freshly grated parmesan

Brown the meat and the onion together.  Get pretty lean meat and you don't ever have to drain it, so you can brown veggies in it, making a superior falvor and less time. 

Add garlic and cabbage and stir for one minute. 

Dump in the cans - undrained - seasonings, and water.

Bring to a rolling boil. (look at the water - does it need more?)
Add macaroni.
Simmer 15 minutes.

Serve, sprinkling each serving with cheese.

It's a weird mix of hearty and light -  hearty because of the meat and noodles, but lighter because of the brothiness.  Brothiness is now a word.

All my kids ate it happily two nights in a row - and so did some extra kids who were over, so that means that it's not just my weirdos.  And Paul and I were happy with it.

I really think you could do whatever you want to change it up -  remove the meat, add cannelinis or garbanzos, add carrots or celery or bell peppers, remove the can of mixed veg and actually chop veggies (it's such a small amount and adds time to prep work, so I haven't done that yet.)

Embrace the Soup.

"Soup for you!"  

No comments:

Post a Comment