winter soup
(1 RATING)
My friend and I put together a church cookbook several years ago. This recipe was contributed by a lady from the North (she does refer to herself as a Yankee!)who says this soup was always what helped her get through the long winters up there. I think it's great for any time.
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prep time
35 Min
cook time
40 Min
method
Stove Top
yield
Ingredients
- 1 tablespoon butter
- 2 - onions, chopped
- 1 - celery stalk, diced
- 3 - carrots, pared and diced
- 3 - potatoes, peeled, diced
- 5 cups chicken stock, heated
- 1 can blackeyed peas, 14 oz., drained
- 1 cup elbow macaroni
- - salt and pepper to taste
- 1 teaspoon thyme, dried
- 1 teaspoon basil, dried
- 1 tablespoon parsley flakes
- 2 - bay leaves
How To Make winter soup
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Step 1Heat butter in large saucepan over medium heat. Add onions and celery; cover and cook 4 minutes.
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Step 2Mix in carrots and season with salt and pepper. Cook 5 minutes uncovered.
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Step 3Add potatoes and chicken stock. Add the rest of the seasonings. Bring to boil and cook 12 minutes over medium heat.
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Step 4Add remaining ingredients. Bring to boil and cook 12 minutes at medium-low.
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Step 5Remove the bay leaves.
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