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View Diary: Nuts to Soup? (52 comments)

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  •  Scratch soups here (5+ / 0-)

    almost always. The LH loves soup.

    I wish I had a bigger freezer, because the plan is that I shop the farmer's market in late summer, when the veggies are at their best, and then I make and freeze about a gallon of Marcella Hazan's minestrone, which can easily be made vegetarian and is a perfect meal on its own, to accompany a burger, or as a starter in smaller portions. I also make and freeze one other vegetable-heavy soup around then, usually my grandmother's borscht with beef. And that pretty much does it for freezer space, though as the winter moves along and we eat what's there, I replace, usually with beef- or mushroom-barley, or split pea. I guess that makes me someone who doesn't need to cook, but I'm aware of the savings as much as the improved quality.

    I do use packaged broths for starters if I must, but you'd never know it by the time the soup is done. I ate a LOT of Campbell's soup growing up (favorite flavors: cream of mush & tomato, least favorite, chicken noodle and cream of celery), even though my mom also made scratch soups. I don't miss them at all.

    "The only thing we have to fear is fear itself."........ "The test of our progress is not whether we add more to the abundance of those who have much; it is whether we provide enough for those who have too little." (yeah, same guy.)

    by sidnora on Sun Nov 24, 2013 at 04:08:51 PM PST

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