I apologize for the absence of recent posts. Retail work at Christmas time is hell, and this year was an extra special hell. I have great plans for this year, so I’m going to start with a new recipe.
I asked for input from my youngest for a special New Years Day soup, to which I was told I needed to make a tomato soup. I asked what else she wanted in it besides tomatoes, and I was told dill pickles. For those of you who know my Leona, I can see you nodding your head and thinking ‘Yep, that’s totally something only she would come up with.’
I’m always up for a challenge, and I think I did pretty good with this one. New Years day came, and the soup pot was empty in no time.
So, without further delay, I give you:
Leona Tomato and Dill Pickle Soup
4 cups veggie broth
4 cups water
2 cans chopped tomatoes
1/4 cup fresh dill, chopped fine
3 celery stocks, chopped 1 onion, chopped
1 zucchini, chopped (optional)
1 tbsp vinegar
1 tbsp garlic powder
2 tbsp white sugar
1 cup nutritional yeast
2 tbsp soy sauce
Put all the ingredients in the crockpot, and cook till the onions are cooked through. This soup is one of those ‘tastes better the next day’ kind, since the dill takes a bit longer to flavour the soup than other items. My girls like to have something to ‘catch’ with their soup, so I also added a cup of uncooked wagon wheel pasta closer to the end of the cooking time, with good results, but its just fine with out them too.
Hmmm… Maybe next time I’ll substitute the pasta with barley…