This recipe is offered to anyone left snowbound and hungry in the wake of recent storms — hopefully you have power for cooking.
Where I am, I can’t complain too much, but still, it’s cold, it’s raining and there’s nothing I want more right now than a pot of soup, something thick, hot and bubbling. Only one problem, I haven’t been to the market and the refrigerator is virtually empty. Well, empty except for a couple of carrots, two limp stalks of celery, half an onion and a potato growing eyes. I opened and shut the vegetable drawer a few times, but nothing new appeared . . . I still wanted soup though. I rummaged around in the cupboard and here’s what I came up with.
Sauté the chopped onion in butter in a large pot.
Puree the diced tomatoes with a wand or in a blender. Add the tomato mixture to the pot.
Add 2 cups of vegetable broth (or bouillon).
Add chopped potato, chopped celery, chopped carrots, then add 1 can of corn (with liquid) and 1 can beans (with liquid).
Simmer for 15 or 20 minutes until the carrots and celery are soft.
Hardly gourmet cooking, but it hit the spot!