They love alphabet soup.
This is one of my favourite soups because of the simplicity of its method.
You will hardly need to think about it.
Cut up a whole bunch of veg, whatever you like, and throw it into some stock, boil, season and simmer.
Which is perfect on a day like today because who wants to be inside when it's warm and sunny outside.
We did everything outside today.
We raked, shoveled dirt, swept, read and did some bike riding.
Spring is very near.
(Not Your Mother's Weeknight Cooking: by Beth Hensperger)
**I like to freeze this soup in small lunch size portions enough for the kids and I. That way, we can pull one out for lunch on a whim- instead of opening a can.
One 28 oz can of diced tomatoes
6-8 cups stock
2 medium carrots, chopped
1 medium onion, chopped
2 stalks celery, chopped
2 potatoes, diced
1 C diced green beans
1 C frozen corn
1 C frozen petite peas
1 clove garlic, minced
1/2 tsp salt
1/2 tsp marjoram
1/2 tsp thyme
1/2 C alphabet pasta or any other mini pasta shape
In a large stock pot over med-high heat, combine tomatoes, in their juice and stock; bring to a boil. Add all vegetables and seasonings.
Reduce heat and simmer 40 mins.
Add pasta and cook about 5 mins.