Soup's On

It feels like winter here, today.  There's a possibility of snow flurries and the temperature is in the low 30s.  It's soup weather!  I love soup weather and soup.  I've made three soups recently that I'd like to share with you.

The other day I made Classic Chicken Soup with Noodles a WW recipe that's become a favorite in our house.  I add a cup of sliced mushrooms and some frozen corn (about 1 cup), but it's deelish either way.  I actually made two pots of soup because it's really just as easy to make two as it is to make one.  I took the other pot to son Johnny's house.

My mainstay, go-to soup, that has been a favorite since before we had children (38 years!) is hamburger soup.  I should really think up some other name for it, because it's hearty, healthy, delicious, and filling.  It's also very forgiving.  You can substitute just about anything.  My own changes depending upon what veggies I have on hand and what the season is.  What stays the same is its deliciousness!  The recipe will be at the end of this post.

The third soup I want to share today is a new one.  Coconut Curry Kale Soup.  I even love the name.  A hint of sweet, a hint of spice, and some good-for-you stuff.   I read about it on Debby's blog (Debby Weighs In) and she got it from Helen (Doing a 180).  I added about 1/2 cup of frozen corn kernels and substituted 1 can of white beans for the chick peas.  Mine looks pinker than the picture Helen had, but it's great either way.   I made it a lunch time today and had some kale left over from the bunch I picked up at Whole Foods, so, during the last 10 minutes of cooking, I made kale chips to go with my soup.  (tear kale into chip size pieces.  spread it out on a silpad or pam-sprayed cookie sheet, bake at 400 degrees for about 8-10 minutes.  the kale will turn crispy but shd still retain some green.  sprinkle with salt to taste.  DH and I devoured an entire big bunch of kale before dinner one night, the first time I made this.)

Not too much happening in the garden over the winter except for the daphne.  It's one of the earliest bloomers and ours is covered with beautiful, dark-pink buds.  When they bloom, the flower has a heavenly sweet fragrance.

Daphne bud, mid January

The bush is covered with buds.

The buds bloom to white fragrant flowers (pic from last year).

One more comfort on a winter's day.  I think I'd mentioned that Laura gave me wool socks for Christmas.  I was able to find more at my local Costco.  They are toasty warm.  It's amazing how wool is so much warmer than cotton or synthetic fabrics.   Also, the 12 new, energy-efficient windows we put in are making a big difference in keeping our house warm.  We have two heating systems.  The upstairs rooms used to get quite cool in the winter, but since we installed the new windows, our thermostat doesn't trigger, because the temperature stays about 69 degrees. No more drafty windows.

And no more mishaps with the pedometer to report!  I'm trying to develop good habits about storing and using it.

I LOVE the new "reply" button in the comments section.  If you ask me a question in your comment, please check back.  I'll try to answer you.

Oh, I lost one pound at my WI on Wednesday.  That's two weeks in a row that I've lost.  I'm striving to be a trend-setter!

Be good, enjoy the season, and make some soup!

Hamburger Soup  (core)

1 pounds ground beef   (93% fat free)

2 cans diced tomatoes  (use fire roasted)

1 can tomato sauce

4 cans water

3 carrots–sliced

1 can frozen corn (or canned—rinsed drained)

1 cup frozen green beans  (or canned—rinsed drained) 

1 can rinsed black beans (optional, usually I omit)

celery–3 or four ribs chopped

onion–1 large chopped

barley about 1/4 cup

2 or 3 bouillon cubes, vegetable or chicken (I like the Knorr brand)

salt and pepper to taste

Makes about 10 generous servings.

I start this just after church for Sunday supper.  Brown the beef (and drain if beef is not lean) add onion, celery cans of tomatoes and sauce and about half of the water.  Simmer for a few hours, then add vegetables and barley.  Add more water as needed if soup boils down too much Simmer for 1-2 hours more.  Great first day and even better the next.  This is the “can” way from things you may have on your shelf.  You can substitute fresh or frozen vegetables for any of the canned.  I particularly like to add zucchini slices, fresh sliced mushrooms or fresh green beans–added about 1 ½ hours before serving.