For one, they're simple. Simple to make, simple to serve.
For two, they're economical. When I was desperate to reduce our grocery bills, I read a book that suggested incorporating a homemade soup meal into the weekly menu for that very reason. Since then I've tried many soup recipes, and this simple soup is one of my favorites.
I got this recipe from my friend Tami. I'm not sure of it's Alpine origin, however it hits the spot like a bowl of hot soup at the end of a full day of Alpine skiing, so it's all good.
When Tami served it, she had me help her make it and I experienced how little effort went into such a flavorful soup. It's my favorite go-to meal when there's no meat in the house and veggies that need to be used. Feel free to substitute whatever vegetables you have on hand. I do.
Alpine Veggie Soup Recipe
- 1 T. butter
- 1 c. onion, chopped (I don't measure, I just chop up a whole onion. It's easier that way.)
- 1 clove garlic, chopped (or 2)
- 1 c. (5 stalks) celery, sliced
- 6 c. water + 6 cubes chicken bullion (Or use 6 cups chicken broth instead of the water. Whatever gets you 6 cups of chicken-y liquid.)
- 1 c. carrots, sliced
- 1 c. potatoes (1-2 potatoes), cubed (sometimes I use sweet potatoes, as in the above photo.)
- 1/4 t. salt
- 1/4 t. ground black pepper
- 3/4 t. dill weed
- 1 T. parsley or cilantro flakes (optional)
Melt butter in the bottom of a stock pot. Add onion, garlic and celery. Saute until tender. Add water & bullion and bring to a boil. Add carrots and potatoes. Turn heat down to simmer and simmer, uncovered, for 20 minutes or until carrots and potatoes are cooked. Add seasoning. Serves 4-6.