Having since moved to an area of the world classed as tropical, or subtropical, my need for a hearty warm soup has all but flown out the window. Admittedly, Michigan winters were far more suited to the bone heating aspects of soup. Now with temperatures rarely dropping below 20C (70F) the idea of eating, or drinking, anything that could blaze a scolded bright red trail down my oesophagus has quickly evaporated. Never the less, people here still eat it, and on a regular basis. I suppose to them 20C (70F) or below is frigid weather, and would therefore warrant a pipping hot bowl of soup. Hence why the other day I made a pot of it, lol. I must admit that, though the weather, in my opinion, was still too warm, it went down just as nicely here in Australia as it would in Michigan.
Veggie ‘n’ Shell Soup
- Prep Time: 10 mins
- Cook Time: 30-45 mins
- Yields: 4-6 servings
- 1.5 L (1.5 quarts) about, of Liquid Chicken (or Veggie) Stock, or enough to cover everything.
- 2 cups Small Shell Pasta
- 2 Large Carrots, diced
- 1 Large Onion, diced
- 2 Large Tomatoes, diced
- 2 Large Celery Stalks, diced
- 1 Can (410g/14oz) Sliced Mushrooms in Butter Sauce
- 2 tbsp Butter
- 1 tbsp Garlic & Herb Seasoning
- 1 tbsp Dried Chopped Oregano Leaves
- Salt & Pepper, to taste
- Add your whole lot of ingredients to a large sauce pan, adding the stock last.
- Bring to boil.
- Reduce heat and let simmer for about 30 minutes, stirring regularly, until carrots are easily pierced by a fork.
- Scoop into bowls and serve hot.
Tips: A few slices of toasted french bread, or a couple of warmed croissants, go very nicely with this to make it more of a main dish. 😉
About the author Chyina
I’m a Goth/Hippie who loves to try new things and dabbles in anything and everything that I find enjoyment in. That can include but is not limited to, cooking, art, digital design, jewellery making, photography, gardening, nature, animals and whatever else strikes my fancy. I’m an optimistic (occasionally) perfectionist (constantly), who can be very sarcastic (incessantly), but all in good humour. :)