In The Kitchen

Birthday celebration brings out the soup

Brenda’s Veggie Soup tells the taste buds it’s fall.

Brenda’s Veggie Soup tells the taste buds it’s fall.

We were deciding how to celebrate co-worker Christi Elfstrom’s birthday last week when Brenda Pilson came up with a hearty idea that got us all to thinking about the benefits of cold weather.

Brenda volunteered to make some of her homemade vegetable soup. We were thrilled, as we had had it before. We all enjoyed it so much that I asked Brenda for the recipe and a little background on it.

Brenda said this was her mother’s vegetable soup, and she is just carrying on the tradition. There were six kids in the family, Brenda said, so her mom always made dishes that fed a lot of hungry mouths. The soup can also be made in a slow cooker.

One of Brenda’s memories was how her mother got the soup to cool. She served it on a plate instead of in a bowl, saying it cooled faster.

Brenda has been making this hearty soup for 25 years. It’s easy and a good dinner for a cold day. Christi’s birthday turned out to be a treat for all of us.

Brendas Veggie Soup

3 cups cubed potatoes

1 small onion, chopped

1 bag (16 oz.) frozen mixed vegetables without potatoes

1 28 oz. can diced tomatoes

1 14 1/2 oz. can diced tomatoes

1 11 oz. can white Shoepeg corn

1 envelope Lipton Beefy Onion Soup

3 cups bowtie pasta

Salt and pepper to taste

Place potatoes in a large pot, and cover with water. Bring to a boil and cook 5 minutes. Add chopped onion, vegetables, tomatoes and corn, return to a boil.

Add the Lipton Beefy Onion Soup mix and cook on medium heat until vegetables are just about done. Add the uncooked pasta. Cook until pasta is tender. Season with salt and pepper.

Optional: If you want to add beef to the soup, brown 1 lb. ground beef, drain and add to soup half-way through cooking.

Serves 10 to 12 people.

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