Snowbound Soup

This recipe is offered to anyone left snowbound and hungry in the wake of recent storms — hopefully you have power for cooking.

Where I am, I can’t complain too much, but still, it’s cold, it’s raining and there’s nothing I want more right now than a pot of soup, something thick, hot and bubbling.  Only one problem, I haven’t been to the market and the refrigerator is virtually empty.  Well, empty except for a couple of carrots, two limp stalks of celery, half an onion and a potato growing eyes. I opened and shut the vegetable drawer a few times, but nothing new appeared . . . I still wanted soup though.  I rummaged around in the cupboard and here’s what I came up with.

Snowbound Soup

1 tbl. Butter

½ onion, chopped

2 cans diced tomatoes

2 cups vegetable bouillon

1 potato cut into small cubes

2 stalks celery

2 carrots, chopped

1 can corn

1 can beans (any kind)

Sauté the chopped onion in butter in a large pot.

Puree the diced tomatoes with a wand or in a blender.  Add the tomato  mixture to the pot.

Add 2 cups of vegetable broth (or bouillon).

Add chopped potato, chopped celery, chopped carrots, then add 1 can of corn (with liquid) and 1 can beans (with liquid).

Simmer for 15 or 20 minutes until the carrots and celery are soft.

Serves 4

Hardly gourmet cooking, but it hit the spot!