Posted by Miriam Rubin on February 17, 2015
Frozen and snowy here. The type of weather when all you can think about is soup. Like this hearty vegetable soup, made from what was around. A leftover roasted turkey frame and some flavorful free-range chicken legs from the freezer and various saved-up chicken bits and bobs.
After simmering the bones for a few hours, I strained and chilled the broth. The next day, I sauteed celery, onion, carrots and cabbage, and then I got really creative.
It needed tomatoes. Tucked in the freezer are the tomatoes I never got around to making into sauce or jam. Frozen hard as rocks. I rinsed them with hot water so I could peel the skins off and cut them into rough pieces. Added them to the saute pan, and I felt so pleased with myself. A new way to use them!
When the vegetables were tender and the tomatoes had started to break down, I added those to the broth along with some chunked Yukon Gold potatoes. Spinach was added at the last minute. Soup was on.
Here’s another soup, my Rustic Tomato Soup. I entered it in the Tomato Wellness Bloggers Contest. Made it to the Sweet 16! The recipe for this and other wonderful soups are in the story below. At Tomato Wellness, there are more wonderful dishes made with canned and processed tomatoes. I’m proud to be part of their network!
Just wish spring would hurry up.