Posted by: ktzefr | January 26, 2015

Snow, Sleet, Soup

Sweet gum in the snow; KFawcett

Sweet gum in the snow; KFawcett

On snow days I make soup.  Today, as the monster blizzard skips by us headed north, it leaves behind only a mix of sleet and snow.  The trees and bushes and lawn are dusted white on green and brown.  The little seed balls hanging from the sweet gum outside my window have white caps.  Wind chimes sing to the birds crowded round the feeders. 

This morning the squirrels came early for peanuts.  It’s easier to beg at my door than face the frozen ground and dig up last fall’s stash of nuts.  It’s been a busy morning…

and I’m cooking soup.  Vegetable soup.  It’s different every time I make it because the refrigerator rarely has all the same stuff in the same amounts to clean and chop and toss into a pot.  But it’s always good.  Hot soup full of vegetables and herbs in a chicken-flavored, tomato-y broth. 

If you’re enjoying warmer climes today — blue skies, sunshine, shorts and sandals — go back to what you’re doing.  I wish I was there!  But, if you’re wearing wool and bringing in firewood, you may want to try this soup. 

Snowy Day Vegetable Soup

Snowy Day Vegetable Soup; KFawcett

Snowy Day Vegetable Soup; KFawcett

(I cook with a lot of pinches and dashes, so adjust to your own taste)

3 or 4 stalks of celery chopped

1 onion diced (good sized chunks so it doesn’t totally dissolve in the broth)

2 or 3 carrots chopped

1 turnip

hand full of Brussels sprouts chopped in half or quartered

3 or 4 small sweet peppers (the long, colorful red, orange, yellow ones) or a big green pepper (chopped)

1 potato (or a handful of tiny potatoes) diced

1 can beans (pinto, black, or other or a hand full of frozen green beans) 

hand full each of frozen corn and peas

8 to 10 cups of water

3 or 4 tablespoons salsa (favorite brand — mild, medium, or hot)

2 Knorr Chicken bouillon cubes (homemade broth is better, of course, and one of the gourmet stock bases is amazing, but Knorr will do)

basil, oregano, thyme (dried or fresh leaves)

cumin seeds (a couple of big pinches)

pepper to taste

turmeric, smoked paprika (a dash or two of each)


Add olive oil to the empty pot, heat, toss in the vegetables (if you use canned beans, leave those until everything else is in the soup).  Let the vegetables cook for about five minutes and then add the water.  Add all of the other seasonings.  Add the beans, stir.  Bring to a boil.  Finally, cover and turn down the heat to simmer until you’re ready to eat. 




  1. That sounds wonderful!

    • Thanks, Justina!

      • You’re welcome. Keep up the awesome blogging.

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