It's getting colder

To me, fall means soups! I admit that I make soups year-round; I will eat hot soup on the hottest day of the summer, if it strikes my fancy. I love soup! But I think that the general population might not agree with this type of behavior, and so I'll try to keep my soup blogs within cooler seasons.

The following is my recipe for vegetable soup. I normally add beef to this, however, the base recipe is completely vegetarian. Omit the beef and you're set.

Deliciously Basic Veggie Soup

8 c. water
4 cubes vegetable bullion (or suggested amt. in powder form, for 8c. water)
1/2 c. yellow onion, diced
1 Tbsp. minced garlic
2 Tbsp. margarine OR olive oil
4 medium red potatoes, cleaned and cut into 1-inch cubes
2 large carrots, peeled and coined
1/2 lb. fresh green beans, cleaned and snapped
1 lb. lean beef, cubed (optional)
1 Tbsp. chives
1 Tbsp. parsley
1 tsp. pepper

1. Heat water, add bullion, stir until dissolved. Set aside.
2. In large pot, heat butter or olive oil. Add onions and garlic, stir frequently until onions become slightly translucent and soft.
3. If using beef, brown beef cubes in medium skillet. Set aside.
4. Slowly pour vegetable bullion into the large pot. Stir. Add potatoes, carrots, and green beans. Bring to a slow boil.
5. Maintain soup at a slow boil for about 10 minutes. After 10 minutes, add beef cubes, stir.
6. Continue medium heat until vegetables are cooked through, usually about 15 or 20 minutes total time.
7. Add chives, parsley, and pepper. Stir well.
8. Remove from heat, allow to sit in pot for about 5 minutes.

Serve warm, with homemade bread if possible!

This version of the recipe will serve four people. When adjusting, the main things to consider are the amount of broth (I use exactly half when only two are eating), and the number of vegetables. Use more or less of any vegetable, to your liking.