I was visiting a friend Sunday afternoon, and
she mentioned she was making chili for Supper. I’ve been thinking of making a
pot of chili. But I am also thinking the freezer needs clearing out to make
room for this year’s veggie harvest if the rain stops long enough to get the garden started 😉
I woke up with back pain this morning (I move all over the bed in my sleep, so any one of those positions could have tweaked me good ☹); so, before I did a.n.y.t.h.i.n.g., I placed a pain-killing patch on my upper back where that slipped disc is located (you get a cardio workout trying to do this solo lobo – it's like wrestling a sticky octopus!) …
… and rethought the chili: instead, I would make a vegetable soup for my Supper tonight; while laundry was washing and drying 😊 (Recipe follows at end of post).
Last week, I had pulled some fresh Spring leeks when I turned the soil
over in the veggie boxes; when the rain stopped for 45 minutes, which was long enough for me
to get outside and pull the out-of-control weeds. So, those fresh leeks – sitting in water in a
large glass – were pulled from the ‘fridge, washed and sliced; and went into
the soup pot this afternoon.
Along with carrots and turnips I pulled
from the freezer.
I reached high to collect the herbs needed to add flavor: a good stretch is preferrable to climbing my little ladder (12” off the ground is too high for me!): and I was wearing that pain-killing patch ;-)
I pulled frozen chunks of zucchini, and used
those: freezer clearing was under way, and I was anticipating colorful, chunkier,
homemade soup in a few hours 😊
The ceramic pot was slipped into the electrified
aluminum crockpot sleeve, and the temperature dial was set. Supper will be done
when the laundry is finished; and the house will be filled with the yummy scent
of anticipation.
Vegetable Soup ~makes
8 servings (about 1 cup each)
2 large Leeks, cleaned and sliced * 1½ cups diced Celery *
3 Tbsp. unsalted Butter * 2 large
Carrots, sliced or diced * 1 small
Turnip, julienned or diced * 4½ cups Beef
Stock, or broth * ½ teaspoon Salt * ¼ teaspoon dried Thyme, crumbled * ¼ teaspoon dried Marjoram, crushed * 1/8 teaspoon dried Rosemary, crumbled * 1/8 teaspoon ground White Pepper * 3 medium Potatoes, diced * 1 medium Zucchini, diced
Place all ingredients, herbs, and stock in crock pot: and set temperature to High for 6 hours – or until the potatoes are sufficiently cooked through.
