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Making soup

July 2, 2008 - Kathie Evanoff
Soup isn’t often considered a summertime food, but sometimes it just seems a good idea. Last week, I posted a photo of my husband’s potato/hot dog soup and since then a few people have requested the recipe. I’m not sure he has one, but here’s the low-down on how he makes the tastiest soups around.

His soup recipes always start with sauteed vegetables. Whether it’s celery, carrots, onion or whatever, he chops them into a small dice and sautees them in olive oil. He has been known to start his bean soup with sauteed vegetables in bacon fat. He adds the crisped, crumbled bacon to the soup.

For the potato soup, he used carrots, celery and onion. After sauteeing in extra virgin olive oil, he puts them in a saucepan and uses 99 percent fat free, low sodium chicken stock as a base. For potato soup, he will sometimes add a small amount of milk to give the soup a creamy texture, but this depends on his mood at the time of cooking. I never know what to expect when I get home.

He peels and cubes potatoes, somewhat small and bite-sized and adds them as well. His favorite soup seasoning, besides salt and pepper is marjoram, and in the potato soup, celery salt replaces regular salt. He even adds marjoram to ham and bean soup, so we always have some on hand both dried and fresh from the herb garden.

Additional seasonings are a personal choice. I always recommend trying things out to see how you like it when cooking. We use a lot of herbs as seasonings and find out that we don’t need as much salt or fat to add flavor to the broth.

I don’t care if there is meat in the soup or not, but he likes to add a few sliced hot-dogs. You can get quite creative when making soups, adding anything you like from small pasta shapes to freshly chopped greens. One thing we like to do; however, is to use broth as a base instead of water. If there’s an opportunity to add flavor to the dish, we try to take advantage of it.

This morning began with a scrambled egg breakfast and toast. It will likely be a long day as there is a Fourth of July parade to photograph this evening. I’m also losing a day’s work this week due to the Fourth of July holiday, so I have to work quickly over the next two days or I’ll have some catching up to do on Monday.

Lunch was late due to a noon appointment, so I stopped at Chipotle for a burrito bowl. I opted out on the meat, so my bowl included rice, black beans, peppers and onions, fresh tomato salsa, a small amount of sour cream and a scoop of guacamole, which I love, but know it can be dangerous. I split the bowl in half for my lunch, saving the rest for later. They really pile it on. The calories are estimated, but close.

Dinner sure looks a lot like lunch! That's because I stayed late at work to take photos at the Fourth of July parade. So instead of worrying about dinner, I reheated the leftovers from the burrito bowl from lunch. I realized after I poured it onto my plate that I didn't really have half at lunchtime. It was more like 2/3, so I reduced the calorie count for dinner. Later at home, I had a pb&J on whole wheat bread (not shown) and a glass of milk to round out the night.

 
 

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Breakfast: 2 ounces meat; 2 ounces grains; 1 cup milk; 60 discretionary calories (butter on toast and sugar in tea) Total breakfast calories: 480