Thursday, October 27

Soups on....the fire

I am a HUGE fan of soup. Put it in a bowl and I will eat it any day. So, I was a bit excited when my husband told me we were spending all of Sunday out at the home site. Excited to bring my Dutch Oven! Generally we will take sandwiches, snacks, or stop in town for a quick bite. However, when we have a whole day to play, I will bring out my trusty Dutch Oven. This Dutch Oven has helped me win 1st place in the last two campfire cooking contest I have entered. My bourbon, pecan, sweet potato pie made the judge smile as soon as he put it in his mouth, and my "not your mommas" meatloaf had the Yankee's coming back for more at the Civil War reenactment in Hartford City, Indiana. Besides, it just makes me feel good to be able to prepare a hot meal for my husband after a full day of hard work.

Sunday's Soup: My version of Minestrone



Beef Stock- 1 Lg Can/Box                                         2 Cups of water
1 Can petite cut tomatoes w/juice                                1/2 C. Onion, diced
1 Can of Cannellini beans or Red Kidney beans            1 Clove of garlic
1/2 C. Carrots, diced                                                  1/2 C. Celery, diced
1 Large Potato, diced                                                  1/2 C. Frozen Corn
1/2 C. Frozen Peas                                                     Salt and Pepper to taste
1 Bay Leaf                                                                  1 tsp. dry Rosemary
1 Cup of greens such as Swiss Chard, diced                1 Parmesan rind
1/2 pound of your favorite pasta                              
 (I use cheese tortellini, the girls find it more appealing with all the vegetables)

Even Mckenzie can make this easy soup, though I just noticed
she did it without her shoes on! Oh girl!
  1. Begin by preheating pot with 1 TB. Olive Oil
  2. Saute onion, carrots, and celery until onion is tender
  3. Add garlic, continue to saute for a minute longer
  4. Add tomatoes, beef stock, water, bay leaf, rosemary, and Swiss chard, simmer for 1 hour
  5. Add potato, simmer 15 minutes
  6. Add corn, peas, and Parmesan rind and bring to boil
  7. Once soup boils add pasta and cook accordingly.
  8.  You will notice that the Parmesan rind will melt a bit and release it's flavor
    without truly breaking down completely


Garnish with fresh Parsley or grated Parmesan if you like.

Soups done, enjoy!

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