Soup Planned
It’s soup season again! Though I prefer summer weather I love fall foods! Squash, corn, and soup are the foods for us in autumn. I’ve enjoyed two new soups made by friends and family in the last two weeks. For the whole summer, four different soups! All wonderful. I will be making my own renditions of the most recent soups over the next couple of days.
The first soup I’ll be making is a Mediterranean soup with a chicken base, with tomato and clams for a different taste. My mom first made it two weeks ago. It was so good, it may become a favorite.
The second soup, as made by a good friend, was a vegetarian black bean soup. It was spicy and thick. Rick even said that the way it was made he didn’t feel like he was missing meat. At the moment money is tight. Meat is expensive when compared to veggies or bulk dried items. Money saved is good. Nutrition kept is even better.
New Soup Goals
Last year, I spent the fall and winter, and even a few summer days perfecting chicken soup. I discovered roast chicken makes the best stock and froze a ton of it. This years plans are to experiment outside the basic chicken soup. I want to add beans, use only stock, try vegetarian (for fun and financial). I want a soup to discover a soup I’ve never had before – or make a soup, I’ve never made before. It will be an exciting soup searching journey! Gluten-free of course!
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