I love the fall. The weather gets cooler and you find yourself under a pile of blankets when you wake up in the morning. Today is about perfect around here. It’s about 60 degrees and cloudy (ok, I like it a little bit cooler, but I’ll take this.) Time for soup! Do you make soups in the fall and winter? I have some favorite soup recipes, but am always looking for other good ones. Do share, if you have a family favorite.
Here is one for Steak Soup from my friend Diana that is wonderful. This is crockpotting at my house today. I will admit, it doesn’t look that great in the photo – but it will look and taste great by the end of the day. (You don’t add in the broccoli, cauliflower, carrots, corn until the last hour – so you’re seeing it in its beginning stages.) What I like about this recipe is that it’s so thick and hearty. (4 lbs. of hamburger and tons of vegetables.) Speaking of vegetables, I learned a good trick for slicing onions without the tears. Oh, I know the regular tips – burn a candle nearby to get rid of the fumes (that does help), leave the root end intact while you cut (not sure that really helps), etc. But at a cooking class that I took last year in CA, they told us that we should cut the onion in half and then put the cut-side down on the cutting board. Next, cut into wedges and then dice. This one really does work the best out of all the onion tips that I have tried. Since you need 3 cups of onions diced up for this recipe, you will need to know how to do it without tears. (Unless you can take your tear-stained face into the room where your family is parked, announce that you just need some time to “find yourself and pull it together because it has been a stressful week”, and then can sneak away for a few hours of uninterrupted knitting. In that case, tear up good and enjoy.)
Diana’s Steak Soup
1/2 cup butter
1 cup flour
3 cups chopped onion
2 cups sliced carrots
2 cups sliced celery
2 lbs. (or 4 cups) mixed veggies
2 (1 lb.) cans diced tomatoes (I use Zesty)
1 Tablespoon Accent
8 cubes beef boullion
2 teaspons black pepper
2 envelopes Lipton Onion Soup Mix
8 cups hot water
4 lbs. ground beef, cooked
Melt butter in a large pot. Stir in flour. Add water slowly and stir. Add cooked meat, veggies, and seasonings. Bring to boil. Simmer until veggies are cooked, about 1 hour.
(Or use your crockpot. In that case, add in everything except your carrots and mixed veggies. Simmer all day long. Add carrots/mixed veggies for the last hour.)
For a really great meal, add Janice’s Corn Bread Rolls with this soup. (her 9/18 entry)
On the knitting front: I am working away on my Log Cabin Quilt. I liked the strips better when they were short and each color went by quickly. I’m on the longer strips now and am forcing myself not to get bored. I have also started the twin to my Regia sock that I finished at my meeting last weekend. I am determined to get all of my twin-less socks under control. I have also figured out a knitted-gift solution for the people on my list, which I’ll share with you next week.
On The Loopy Ewe front: Have I mentioned how much I love my Namaste Vintage Knitting Bag? It holds several projects, and I love that I can put my favorite pairs of needles around the sides. We have these in Camel, Black and Red. Did you know that red leather is “IN” right now? And did you know that the red leather Namaste bags are hard to find? I have just one left. I’m tempted to snap it up for myself because I just love the red, but then what would I do with two of these bags? Be sensible (she tells herself.) Actually, we have just 2 camel and 3 black ones left, too. When I took mine to my knitting guild meeting two weekends ago, several people asked about it – it really is that great. So did you want to treat yourself to one of these? 🙂
Yummy! I’m going to have to try that recipe in my crockpot. I like to use my grandmother’s cast-iron skilled to make cornbread the ‘southern’ way. :-0 isn’t it nice to not be rushing around the kitchen when dinnertime comes?
The cooler weather definitley prompts me want to want to make soup too. I saw a really cool soup/stew recipe using pumpkin cubes in the most recent issue of Vegetarian Times. Since going veg, I have learned to appreciate the flavors of each individual vegetable going into a soup better. It is amazing the flavor combinations you can create just be changing a few vegetables in your stock.
Sheri, I’ll have to try that one and here’s one of my favorites.
this is the worlds BEST tomato soup…
7-10 tomatos cut into wedges (enough to cover a large cookie sheet)
6-10 whole cloves of garlic – to taste
combine above in bowl with 1/4 C olive oil and 1/4 C balsamic vinegar, salt and pepper. Mix well.
Spead on cookie sheet and bake in 350 degree oven for 30-45 min or until carmelized
In a frying pan:
1/2 C diced yellow onion
2T olive oil
cook until lightly browned
Add 2C whole basil leaves
cook for a couple of minutes
Add tomato/garlic mixture and 2C water
salt and pepper to taste
Cook on med/low 20 min or so.
Puree entire mixture in food processor
Serve with Crustini bread drizzled with olive oil, salt and pepper.
Mmmmmmmm…and you know what would finish that soup off nicely? Chocolate!!!!
Your package will be in the mail Monday!
It’s fall here as well, and tonight, I made Chili and cornbread. Perfect night for it!
Crockpot soup is wonderful for workdays because when you get home dinner is ready!
That soup sounds yummy.. will be on the menu this week for sure! I have the Namaste bag in Camel and I was just thinking today how much I LOVE LOVE LOVE it!! I have ALL my needles in one place and they are easy to see and get to!! I posted my favorite soup and cornbread roll recipes on my blog(http://jarlady.blogspot.com/) if anyone is interested.. The rolls would go GREAT with your steak soup!
PS I think you should post photos of your log cabin progress…. it is so gorgeous!!
It’s true… There’s nothing like fabulous, warm soup on a cool fall day. That one sounds really great.
So… The knitting bag – can the cat get into it?