Derek Johnson Muses

Home of the Straight from the Cornfield Podcast

Stirring the Pot

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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