$8
Solstice-Strone - Hearty Soup for Deep Winter Suppers
This recipe calls for a variety of vegetables cooked in a savory broth. How much of everything you add depends on how many folks you intend to feed. If you only want one or two servings, it really is more wise to just open a can.
Get out your cauldron, also known as a soup pot. Into a tablespoon or two of butter, olive oil, or bacon drippings on a low heat, add a cup of chopped onion, celery, and carrots to create the Mirepoix (say meer-pwah) or flavor base. To create the Holy Trinity of Seasoning include also a cup of bell pepper.
Once the veggies are softened, add a couple of cans or a carton of broth or stock. This can be beef, chicken, or vegetarian, according to your preference. You can also just add water and bullion cubes or Better Than Bullion. Modern witches use what they have on hand! Feel free to change up the veggies depending on what’s in season and what you have in your kitchen. You can add meat too, if you like, using leftover roast beef, chicken, turkey, or Italian sausage. All of these are optional…
Add any of these veggies you have leftover or fresh in the refrigerator:
• zucchini • broccoli • green beans
• spinach • baby kale • yellow squash
• peas • parsley - save for garnish at the last
Then add any of these you have in the pantry or freezer:
• red kidney beans and liquid (any plain canned beans work, not pork and beans or Ranch Style beans!)
• corn niblets and liquid (not creamed corn)
• chopped tomatoes (Ro-Tel for those who appreciate zing!)
• okra
• small shapes of pasta (baby shells, elbows, etc.)
Add salt and pepper to taste. Let simmer until pasta is done, then serve.
You can also make this in your slow cooker. Add all the ingredients minus the pasta, leafy greens, and parsley, then let everything simmer for 4-6 hours on low or 2-3 hours on high. Stir in the pasta and leafy veggies, then let everything cook for an additional 20-30 minutes, or until pasta is tender. Sprinkle with parsley and serve.