Although fall doesn’t technically start for a few more weeks, the kids are back in school, the days are getting shorter, and I can feel the chill in the morning air. This signals it’s time to make some soup.
Quick and Easy
I’m excited to make a variety of soups this year, but this recipe is the most basic of any I make. You can whip it up with any leftover veggies, and I even used canned chicken! It’s brothy, but you could mix in a little cornstarch or arrowroot if you like your soup a little thicker. A traditional mirepoix of onion, celery, and carrots makes up the base, but I used green onion this time instead of the basic white because I needed to use them up. Feel free to switch out the veggie broth for bouillon or chicken stock. Use whatever you have on hand!
Kids and Veggies
I was hoping my kids would eat this soup, but because it had vegetables in it and beans, they asked for mac and cheese. A mom can only hope, right? I did make them take at least one bite:) It didn’t matter though because Tim and I finished off the pot and a bottle of Four Graces Pinot Blanc. Four Graces makes terrific wine so make sure you check them out!
For added enjoyment, add some parmesan crisps to the soup. They are quick to make and an easy alternative to bread. Use a cookie sheet covered in parchment and make several piles of cheese. Cook in an oven at 350º for 20-30 minutes until the cheese is melted and slightly browned.
Keep the soup simmering all day and snack on it watching Sunday football or Hallmark channel under a cozy blanket. Whip up my waffled grilled cheese to go along with this soup to make it an extra tasty day!