I love soup!! But my kids do not. Eli is the only one who has ever even tried one. (He LOVES chicken noodle soup. Not the homemade kind – he won’t try that… but the Lipton Noodle soup.)
Since I figure there are more important battles in the parenting home front to fight than soup, I never make it for my kids. So when I have ladies lunches or if Regan happens to be home at lunch I’ll often make soup.
1 Tbsp olive oil
2 strips of bacon, chopped
1 clove or garlic, finely chopped
1 small onion, finely chopped
1 cup canned tomatoes
2 small zucchini , finely sliced
1 quart chicken stock
2 carrots finely diced
1/2 cup frozen peas
1 small turnip, finely diced
2 potatoes, diced
1 stick celery, sliced
14 oz canned cannelloni beans, rinsed and drained
1 Tbsp finely chopped freshly parsley
freshly grated Parmesan cheese for serving
Heat olive oil in pan. Add bacon and fry until it just begins to become translucent. Remove from pan and set aside. Add the garlic and the onion to the pan and fry gently until soft. Return the bacon to pan with the tomatoes.
Pour in the hot stock, stir and then add the carrots, turnip, potatoes, celery and zucchini. Bring to a boil, cover the pan lower the heat and simmer very gently for about 40 minutes or until the veggies are soft.
Add the drained beans and frozen peas and heat through. Add the parsley and seasoning to taste. Serve soup in warmed bowls with the Parmesan served separately, to be added according to taste.
I love this soup.
I got the recipe originally from my good friend and past neighbor Kathleen.
I especially love it served with this.
Sister Glenn’s Cornbread!!
2 cups flour
5 tsp baking powder
2/3 tsp salt
1/2 tsp baking soda
1 cup cornmeal
1/2 cup sugar
1/2 cup honey
1/2 cup butter or margarine
1 1/2 cup cold milk
Beat sugar, honey, milk and eggs in a bowl. Combine all dry ingredients and add to wet. Mix well. Pour into a greased cookie sheet. Bake at 350 degrees for 15 – 20 minutes.