Our old family soup recipes are pretty involved, and the one that my grandmother used to make (Oxtail & Barley) calls for ingredients I just don't have, and can't always get. The barley I can get, but not all of the other stuff.
One my mom's soups (one of our favourites) is also pretty involved and requires you to actually cook a chicken and make meat balls. Sounds intriguing huh? Well, it's a soup that's pretty similar to "Italian Wedding Soup", but so far none of the Italian restaurants that carry it make it the way my mom does. Many have spinach in it and although they're all very good, they just aren't mom's. Even Campbell's has one that's quite good, but not the same.
Sorry, I probably got you all worked up for that recipe, but I'll do that later in the year. That's a soup we usually only get at Christmas, so it has it's own tradition attached to it.
|Frozen BBQ Chicken Broth|
The recipe and cooking is pretty simple - chop up all the veggies listed and toss them in the pot with the broth, then cook it all day. So lets start with the basic ingredients.
|Vegetable Broth Cube|
You can often take it off in one or two large pieces if you do it while it's still mostly frozen. Once the juice is in the pot, add 2 cups of water (more if you prefer a thin soup over a thick one). If you want a flavor boost, add a cube of natural stock flavouring (I prefer vegetable but you can use chicken or beef) - you can buy this at some bulk food stores and at health stores - don't use Oxo cubes, or Knorr cubes if you have a thing about additives.
I don't usually put this soup in the crock pot, but in a regular stock pot on the stove, so I don't know how well it would fare in a crock pot. When serving the soup, sprinkle grated parmesan or romano on top (and if you don't like that, just leave it off).
There are several things you can easily change in this recipe, particularly if you don't eat meat, or any meat products. Use all vegetable broth instead of a chicken stock. Add a cup full of mashed potato flakes to the broth when you don't use a meat based broth.
Homemade veggie soup & cheese bun.
The only thing used to "thicken" this soup, is the mashed squash, and the uncooked noodles, there are no other additives.
|Homemade veggie soup and Dutch Rusk.|
I like to serve this with sesame coated breadsticks, but my husband hates them. He likes "cheese sticks" - but these aren't cheese, they're soft bread in long narrow sticks baked with cheese (sort of like a skinny sub bun). This time around, I didn't have any sesame bread sticks, so I had mine with a rusk. I like those - 40 calories for one, and that's a lot less than a bun or piece of bread and because they're hard like thick, cold toast, they're perfect for "dipping" into the hot soup.