Soup on the Fly

I grew up having soup almost every Friday night.  When Guy and I started dating we were going to boarding school.  Home for me was about 1-1/2 hours away and for him more like 16 hours.  So on home leave he would usually come to my house.  He has fond memories of soup and cornbread on Friday nights.

Now that we’re all grown up, soup is still a staple on our menu during the colder months.  This week-end I decided to just make something up as I went.  Guy provided peeling services since I’m supposed to be limiting certain motions because of my neck.  This was our final result.

No one turned up their nose at it and Guy called me this afternoon after eating the leftovers for lunch to say it was really good and let’s make it again.  Fortunately, I wrote down the ingredients so we can do it agin.

Soup on the Fly

1 yellow onion, diced
3 cloves garlic, minced

Saute the onion and garlic in enough olive oil to lightly coat the bottom of a large pan.  Add the following:

2 carrots, peeled and sliced
5 medium potatoes, cubed
1 cup corn kernels, fresh or frozen

Add enough water to cover the vegetables.  Add the following seasonings:

1 teaspoon  Bakon Hickory Smoke Seasoning (see picture to the left — if you can’t find it locally, Amazon carries it as well as other online retailers.)
2 teaspoons McKay’s Chicken Style Seasoning (I prefer the No MSG Added)
1 teaspoon garlic salt
1/2 teaspoon oregano
Black pepper to taste

Simmer all the ingredients until the vegetables cut easily with the side of a spoon (45 minutes to 1 hour at an elevation of over 6000 feet).

 This recipe is both vegan and gluten free.

I think this is one of the first times I have made a foray into the land of no recipe — I just may have to try it again.

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