With Summer coming to an end, and the feel of Fall in the air, instead of feeling sorry for myself, I decided to embrace the change of seasons by making a big pot of homemade vegetable soup.
(Yes, I know, that annoying date in my photo again. Mike said he fixed it...guess not!)
Back to the topic of soup. I had been craving (there's that word again!) a pot of vegetable soup for several weeks, so out came the crockpot. And, can you believe, this is the first time that I actually measured my ingredients?! Do you know what happens when you don't measure? You never get the same tasting soup twice.
Now, that could be very good or very, very bad, depending on what the different batches of soup taste like. Well, this one tasted good! So, here goes...
HOMEMADE VEGETABLE SOUP
Microwave on high for approx. 4 minutes, 4 diced potatoes and 10 baby carrots (add more carrots to preference), and add to pot. If you don't microwave the potatoes and carrots first, it will take a long time for them to cook through.
Dice two large onions, caramelize, and add to pot.
1 cup peas
1 cup corn
1/4 cup barley
1/3 cup lentils
1 large can diced tomatoes
1 can tomato soup
1/4 cup soy sauce
To Taste (approx. 5 shakes of each spice):
Salt and pepper to taste
4 cups water and beef broth for remainder of required liquid to satisfy.
Plug the crock pot in and set on low for 8 hours.
Don't you find that soup tastes even better as leftovers the next day, especially after all those delicious spices have really had time to penetrate?!