Cooler weather means cooking soup

Ingredients (mostly veggies I need to get rid of) potatoes, sausage, zucchini, carrots, mushrooms, bell pepper, celery

 

 

 

some spices: dried shallots, rosemary salt, pepper

beef broth, onion, favorite soup pot

Jerad taught me this, its an easier way to chop celery

onion, pepper, zucchini, and mushrooms sauted in butter and olive oil. The carrots and potatoes were put directly in the broth to boil. When the veggies were done I chopped 3 sausage links and browned them in the same skillet.

End result! Will taste better the next day, though

Soup tips:

• cook things that take longer first, then work your way down to more soft veggies (like add carrots to broth before mushrooms). 
• Soup tastes better the next day, so don't go too nuts with the salt on day one.
• If you add milk, add a tiny amount of baking soda too, it will keep the milk from curdling (thanks, mom and mom's mom for that one). 
• Potato peels can get bitter, so its best to peel them before adding them to soup. 
• Add any frozen veggies at the end, as they cook fast and adding them too soon can turn them to mush. Unless, you like mush. Which is fine, I'm not judging. 

The fist time I made Liam homemade veggie soup, he refused to eat it because "the vegetables were broken". He has since come around and eats his soup like a good little boy. He even likes to help me make it.