Soup Kitchen

I love making soup because there's no measuring required and I can do everything by taste test.  I throw everything in a pot, practice bassoon for a few hours, and have 8-10 servings of tasty, healthy, and inexpensive food waiting on the stove.  My latest creation (above) is a cross between Minestrone and Italian Wedding: a jar of homegrown tomatoes, onion, garlic, celery, dried mushrooms, a parmesan rind, frozen peppers, carrot, frozen basil, chickpeas (from dry, cooked separately), kale from the garden, leftover homemade meatballs from the freezer, a cup of chicken stock, and tiny pasta.  

My secret to really tasty soups and sauces is a few glugs of apple cider or balsamic vinegar.  I used to just add more salt when a soup tasted flat and sweet, but I was really missing the acid. Of course, some salt is absolutely necessary. Ok, now for the Dog Pictures!