After two weeks of freakishly warm November weather, Philadelphia is finally cold. I'm sure in a few weeks I will be lamenting about the fact that I can't feel my face when I leave my apartment.
Cold weather means I can use up the celery and carrots that I thought would be a good idea to buy, but will instead go bad in my fridge, in marvelous soup.
The beginning
Soup and cold weather go together and I also had a bag of carrots knocking on death's door, so today just seemed like a perfect soup day. I adapted the recipe from this awesome blog and turned my lazy Friday afternoon into something somewhat productive and delicious.
The characters
3 stalks of celery, chopped
4-5 small carrots, chopped
1 onion, chopped
2 cloves of garlic, minced
1 tsp of dried thyme
2 cans of diced tomatoes
Salt and pepper (eyeball it)
1 32-oz carton/can of chicken broth
16 oz of water
Handful of egg noodles
Optional:
All ingredients I had laying around- required no frantic runs to the overpriced hipster-loving grocery store.
The plot
Chop up your vegetables and add them to your pot with 1-2 tbs of olive oil over medium heat. I added more carrots and celery because I wanted a chunkier soup (and they were going to rot and make my wallet cry). Add your thyme, salt and pepper. Stir until soft (3-4 minutes). Add broth, water, and tomatoes. Simmer for about 15 minutes. Add your egg noodles and simmer for an additional 10 minutes. Viola, super awesome vegetable soup.
I eyeballed the amount of olive oil in my pot. You want enough for the amount of vegetables you chopped.
Choppity chop chop chop
Sautee vegetables with spices until softened
Add broth, water, and tomatoes. Simmer and then add pasta.
Yuuuuuum.
While I am all about the crock pot, this recipe was so uninvolved and delicious. I froze half for another cold day.
Moral of the story
Tastes better when consumed with a cup of hot tea.
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