Soup’s On

One of my favorite things to make. Easy, hot, healthy, and delicious soup is one of those things to keep around for breakfast, lunch, or dinner. Filled with nutrients and yummy goodness it is easy to reheat, freeze, or have right from the stock pot. Every time I make a new batch of soup I think of my Dad’s Mom – she always had soup on in the kitchen. She made huge batches of it and would distribute them in cute little mason jars to the people she visited with Meals on Wheels – or just neighbors. They looked forward to received that warm cup of love and so does my family. My husband grabs it for easy meals and my toddler gobbles it up, too. It’s an easy way for all of us to eat our veggies so I always try to make a batch to have handy. Usually it’s some kind of chicken soup with lots of vegetables in a BIG soup pot. The aroma fills the whole house.

Today’s Soup of the Day (the week, really):

1 stick of butter
1 lb of carrots
2 stalks of celery
6 onions
1 yellow pepper
1 red pepper
2 green peppers
salt and pepper to taste
1 pack of taco seasoning
1 can black beans
1 rotisserie chicken – pulled, chopped
6 bouillan packets
12 cups water
8 small cans College Inn chicken broth
1/2 lb star shaped pastina
1 frozen bag corn
1 frozen bag peas

Saute the carrots, onions, celery, and peppers in butter (add them as you finished cutting them). Add cut chicken. Add salt and pepper. Add taco seasoning. Add bouillan, water, and chicken broth. Add frozen peas and corn. When it’s almost done add the cans of black beans and small star pastina. Cook on low for the day, serve for dinner and put the leftovers in containers for fridge or freezer storage.