I just cannot imagine a better time of year than Fall and Winter. The changing of colors of the trees, the chill in the air, the smells are a crisp and clean woodsy aroma. Football season starts and with the comradery of rival team fans comes cozy flannel shirts, hot spiced apple cider, S’mores, Baked apples with sweet caramel sauce and before you know it, out come the soup pots.
Kitchens all over are fragrant with chili’s soups and stews from all corners of the world. From Albondigas soup from Mexico with it’s minty meatballs to the creamy Italian Zuppa Toscana. Hearty Beef Stews, Chicken and Dumplings, Spicy chili’s, meaty chili’s and of course the debatable chili with pasta……or not. I prefer mine not spicy, no beans, lots of meat and yes…..pasta.
My dad loved soups and it’s a good thing because my mom can make soup out of a rock and some grass and it will be outstanding. I remember watching her in the kitchen she’d take something out of the fridge, look at it and the masterpiece would begin. One of my favorites of hers was and still is her Garbage Soup.
She would cook pork neckbones until the meat fell off the bone, remove the bones, and chill it down to remove the fat. Underneath would be the tasty pieces of pork suspended in the rich, gelatinous broth that quivered and held it’s shape; the perfect picture of an amazing stock.
Now the magic begins; in the freezer there would be a partial package of frozen peas, carrots, corn and maybe some beans. Into the pot they’d go. She’d find some cauliflower, broccoli, rutabaga, turnips, parsnips, cabbage, basically any kind of vegetable in the fridge. Lots of onions, potatoes and her special seasonings and let it simmer all afternoon.
By the time dinner came around, a fresh loaf of crusty bread was on the counter with the butter dish along side and we would dig into those big steamy bowls of rich soup with enough broth to dunk the buttered bread into. Heaven on earth, literally.
Thankfully, I too can make delicious soup and my husband loves them brothy or creamy, as long as it is loaded with lots of good stuff, he’s happy. One of his favorites is ITALIAN SAUSAGE STEW, it’s one of those that is even better the next day. Bob likes lots of zucchini in this so I always put in extra. You can add any squash or other vegetables you wish to make this your own special meal.
