#1 They are incredibly easy to make. All it takes is to chop a few things and put them in the pot with stock. Let that baby bubble for a while as you tend to other tasks and you are done!
#2 Soups are a fabulous way to use up veg that is not yet bad, but not at the peak of freshness either. Like a limp carrot. Or portobello caps that are a tad dried out. And so on.
#3 They are so versatile. You can whip one up with whatever you have on hand. This also helps with #2.
#4 Soup make a mighty frugal meal. I've never tried to calculate the cost of one of my soups, but I can feel in my gut that a basic vegetable soup has to be a real bargain. Especially when the vegetables come from our own little garden. Of course, you can also make an extravagent soup. That goes back to #3.
#5 Soup is just downright delicious!
1 large russet potato, chopped into bite-sized pieces
1 medium onion, finely chopped
1/4 cup ketchup
2 Tablespoons tamari
1 clove garlic, minced
A pinch of dried rosemary
1/4 t black pepper
Combine all ingredients in a large pot and bring to a boil. Cover. Reduce heat and simmer until the veg are tender, about 30-40 minutes.
And I don't know about you, but I love a nice hunk of bread to dip in my soup so I made cornbread as well. You can find that recipe here in on of my earliest posts. I finally used some of that freshly ground cornmeal that I picked up at the threshing bee. It was a much coarser meal than the store-bought variety and had, at least in my opinion, a stronger earthy flavor. It was a quite wonderful accompaniment to the soup none the less.