The raw ingredients required to make something awesome.
I got this recipe from a friend about a year ago, and I love it so much that I make it a point to keep the ingredients on hand at all times. Red soup is a really good thing to make on busy, cold nights when I want something filling but don’t have a lot of time to spend on dinner. Another thing I love is that it’s fairly customizable according to how much one likes potatoes, carrots, noodles, etc. I happen to like all of those things a lot. I never fail to burn my tongue on red soup because it is really so good that I can’t wait to eat it. Also, those shell noodles are like tiny, scalding pockets of fury, so please watch out for them!
Red Soup
To make red soup you’ll need:
- a fairly large onion, diced
- a few carrots, peeled and diced
- a rib or two of celery, depending on how much you like it, also diced
- 1-2 cloves of garlic, diced
- three medium potatoes, diced (you can always peel them, too, but I like to leave the peel on since it’s the only part of the potato with any real nutritional value)
- 1 1/2 cups of shell or elbow noodles
- 1 large can of vegetable juice
- 1 large can of tomato juice
Saute the onion, carrots, celery, and garlic in a big stock pot until the onions are translucent. (If you like crunchier veggies, you can wait to add the carrots, but I am not a big fan of crunchy soup.) Pour in half the tomato juice and half the vegetable juice, and bring the mixture to a boil. Add the potatoes, and simmer until they’re tender enough to be pierced with a fork but not quite done yet. Then add the rest of the juice and the noodles, and cook an additional 5 to 10 minutes until the noodles are also done. Serve with something delicious like garlic and cheese biscuits.
