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Date: 00:50:55 on Tuesday, December 08, 2009
Name: Rose
Subject: Soup

Ok, this is very, very flexible. Kind of a basic thing and you can adjust what you like... It came about when I used to make a vegetable soup and spend all this time with the blender, blending up onion, celery, tomatoes, etc... when I finally realized I was making V-8. I assume you have that up there... it makes the best base for soup. And you can make as much or as little as you want. I use one of the 46 oz cans or bottles of V8 and add just a bit of Worchestershire sauce. While that is heating up, if you want (and you don't have to) you can cut up some stew meat (the eye of round or sirlion tip or just regular stew meat work fine). I usually let that simmer for about three hours if I put meat in it. If you are in a hurry, you can use canned veggies, if not, peel and cut up potatoes, carrots (use the same time table as the roast, carrots first, then taters, the smaller you cut them up, the faster they cook. You can add peas, green bean, corn, any kind of veggies you like, leave out what you don't like. Personally, potatoes and carrots are all I need, as many as fit in the broth. Mom used to fix some up for herself and just use some V8 and open cans of carrots and potatoes, green beans, corn, what ever and have a nice vegetable soup in no time.

Add just a little water to your V8 and it will thicken after being in the fridge over night so you don't what it too thick.

Back when Sis was around, we did the meat, potatoes and carrots (although she wouldn't touch a carrot, same with the roast), make it up in a huge stock pot and it would last all week... Some people don't like to eat the same thing over and over... I love this stuff. Trooper thinks I'm crazy sometimes.

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