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Smokey Vegetable Soup With Pasta Smells Good and Tastes Good

Smell has a lot to do with appetite and the amount of food we eat. Years ago, a friend of mine caught a terrible cold and lost his sense of smell. He didn’t lose it for a week or so, he lost it for six months. “I did not want to eat,” he admitted, “and had to force myself to do it.”

The smoky aroma of this nutritious soup will bring all the family members to the kitchen. But the best thing about it is that it is made mostly with leftovers. My fridge looked like a little bit of this and a little bit of that. Not one to waste food, I started removing food cartons from the fridge and vegetables from the box. It was time to make soup.

Some vegetable soup recipes are based on tomatoes, while others are based on meat. Clear and creamy soups are in their own category. My goal was to make a delicious soup packed with vegetables and flavor. I started with half of a leftover onion. I found some leftover ham and real pieces of pre-cooked bacon in the meat drawer. It was time to start cooking.

When you make vegetable soup, it is good to cut vegetables about the same size. This original recipe can also be made in a slow cooker. I wanted soup for lunch, so I made it in a large pot. Because I had some ring pasta in the pantry, that’s what I used. You can use any small pasta you choose. If you have other vegetables on hand, such as zucchini, toss them in the pot.

As long as you’re making soup, you might as well make a big batch and freeze some for future meals.

INGREDIENTS

1 tablespoon of olive oil

1 medium onion, chopped

1 large celery stalk, cut into small pieces

2 peeled carrots, cut into small pieces

1 pound 10 ounce carton unsalted chicken

2 cups of water

1 cup frozen peas

1 cup frozen green beans

14.5-ounce can petite tomatoes

1 cup ham, diced

1/4 cup pre-cooked pieces of real bacon

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon of salt

Freshly ground pepper to taste

1/2 cup pasta rings

METHOD

Pour oil into large soup pot. Saute onions, celery and carrots over medium heat for about three minutes. Add all other ingredients, except the pasta. Cover and cook soup on low heat until the vegetables are tender. Add the pasta, cover and cook for 10 more minutes. Serve with French bread, crusty rolls or crackers. Makes about 10 servings.

Copyright 2013 by Harriet Hodgson

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