For Easter, my mother gave me two packages of soup mix, one vegetable and one chicken noodle. For the vegetable pack, I decided to bust some left over roast beef out of the freezer and make vegetable beef soup.
The soup mix, courtesy of Harry and David
Note the pasta I set aside.
I took out the medium-sized pan out and filled with the two cups of water I thought it was supposed to cover making the soup. Then I mixed in the bouillon in and actually read the directions on the package: the soup called for 9 cups of water. Time to break out the big bowl. Sigh. One of my flaws as a cook is trying to get away with using the smallest bowl I can.
My naivete.
I get the water boiling, and then I add the package of dehydrated veggies and roast beef, and from there, I boil and stir.
The boiling pot
I have a great pot lid I got at Bed Bath and Beyond with glass and small steam holes, excellent for soup making. I always try to stir at least every five minutes, sometimes more often. With three minutes to go, I add the soup base.
Almost there.
It is supposed to take another ten minutes after you add the soup base…if you add the pasta at the same time. Oops. I add the pasta, and worry the whole I’d boil away half the broth.
Coming along....
After ten fake-tense minutes, the soup is done, and not really harmed by the extra boil. What I get is a delicious blend of spice, and the vegetables are okay, considering that they had to be rehydrated. But this soup is about the spices.
Topped with gold Kashi crackers.
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Derek Johnson
