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Danielle Barnhart: Grandma Babe’s Vegetable Soup I was 5 years old the first time I remember my grandma serving me this soup. She was so pleased to ladle more and more into my bowl, and I loved that it made her happy. She still lights up when she tells the story of her little granddaughter saying “More please. More please.” My grandmother, Babe is now 87 years old. When she made this soup, she would use a pressure cooker. I have since made some adjustments--removing one green beans, adding garlic--but the warmth and the love is always there. My six year old never fails to finish her bowl. Ingredients: 6 (ish) potatoes 5 (ish) carrots 1 onion - preferably yellow 1 handful of garlic cloves 2 Tbsp. vegetable oil 3 cups of beef broth (can be substituted with vegetable broth) 2 cans of condensed tomato soup 1 bag of frozen peas 1 bag of frozen corn (Generously serves 8 - 10) Instructions: Peel, chop, and rinse potatoes (varying slightly in size). Place in cold water, and bring to a boil in a large pot. Chop and rinse carrots, and add to potatoes once boiling. Boil until both are tender. Dice onion. Chop garlic into large chunks. Sauté both in oil in deep pan until browned. (Onions should be mostly melted down). Deglaze pan with broth.

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Strain most of the water out of the potatoes and carrots--leaving about a cup in the bottom. Add onion and garlic broth. Add both cans of tomato soup (do not reconstitute). Simmer all over low heat until until desired thickness. The smaller potatoes will have begun to break down.

New Economy Chapbook Cookbook Volume 1  
New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...