Cooking by Connie

I'm a little late with this January recipe.  Time just slipped away. 


Each month I try and find funny things that the month is known for.  Sometimes it is hard to find. Or sometimes they are more serious than funny.

 January  has a few laughs in it.  January 20-26 is “Cleanout Your ‘In Box’ Week.  I don’t know about you, but mine is over crowded and may need a lot of help. January is National Stalking Awareness Month, and ‘Be Kind to Food Server Month’, but it is also National Soup Month.  Now that is a great kind of month, because soup is my all time favorite food.  In fact my second book is on Soups and Stews.  So here is a great soup recipe that is easy but will stick to your ribs in the cold weather in the North or in the Florida weather.

This has been a family favorite for many years.  I save leftover vegetables for a few weeks in a container in the freezer, to use to make the soup. Or you can use fresh vegetables, canned, or frozen.  It tastes good and warms up the tummies. 

Kitchen Sink Soup

1 pound lean chopped meat, cooked, and fat drained

1 cup each of any 4-5 of your favorite vegetables and any
      juice (such as carrots, green beans, peas, wax beans,
      zucchini, lima beans , or anything)
1 cup pasta, cooked (left over pasta is great)
4 cups beef stock
Salt and pepper to taste
Dash of Tabasco sauce

Combine everything in a large soup pot.

Cook at medium heat until it starts to bubble.
Turn low and simmer for 1 ½ hours.
Serve with crusty bread or rolls. Serves 4-6