Yesterday I made the first soup of the Season. The cool season that is. Here in the Subtropics we only have two real seasons, 1 hot the other cool.
So what made it off the blocks this weekend? Vegetable soup with Bacon Bones and Macaroni.
|Bacon Bone and Vegetable Soup|
This soup evokes memories of my childhood as this is something my mother made and probably still makes. I have no idea if it is the same as the way she does it but it tastes good and I think it is pretty close.
So here is the recipe. I know it says saute the onions, carrot and celery and in reality you could just throw it all in together and add water, but I believe the sauteing of the vegetables makes all the difference.
2 TBS Oil
2 Brown Onions Diced
4 Carrots Diced
1 Bunch Celery
1/4 Cabbage (Any Variety other than Red)
Dice onions, carrots and celery and saute in a stockpot with Butter and oil until softened. Add the Cabbage and bacon bones and cover with water (about 3-4 Litres). Bring to the boil and after 1/2 an hour add 1 cup of dried macaroni. Cook until the macaroni is soft. Add pepper and serve with Crusty Bread.
- The volume of water will some what depend on your bacon bones. The ones I had were quite salty and I had to increase the water content.
- In the past I have also used split peas and soup mix and when we were kids mum used alphabeties (pasta in the shape of letters)