Skip navigation

Tag Archives: soup

Quickly, before it’s too hot for soup!  I make this soup when I don’t really feel like cooking or eating, but I still want something hot to make the belly rumbles stop.  It hardly takes any time at all if you use frozen vegetables.


2 cups water

1 veggie bullion cube

1 TBSP cornstarch dissolved in 1/4 cup of water

2 TBSP frozen peas

4 baby carrots sliced into coins(or just get a bag of frozen peas & carrots, toss in 4 Tablespoons and call it done)

2 cloves of garlic, minced

1 egg

Put the water in a pot and set it to boil.  Throw in the bullion cube and peas and carrots and minced garlic. Let it boil for about 2 minutes, then add the cornstarch mixture, stirring continuously.  Then break the egg in a cup and stir it real good.  Stirring the soup slowly in one direction only(clockwise only, or counterclockwise only) add the egg a little at a time.  Then you can turn off the heat and keep stirring for about a minute.  At this point, I usually add a lot of soy sauce, but that’s only because they don’t make salt licks for humans and I have to get my sodium somewhere.  Then I stare at the steam for a bit and wait for it to cool off enough to eat while trying to keep the cat out of it.  It’s a fast, warm meal for a rainy day if you’re not very hungry.


Baby it’s cold outside… not really because this is Arizona. But I’m a desert rat, and I want soup. And because this is Arizona, it’s tortilla soup. 🙂
Tortilla Soup

1 can of corn, drained(or you can use about a cup of frozen)

1 can of diced tomatoes

1 can of black beans(drained and rinsed)

3 or 4 cups of veggie broth, or 1 of those aseptic containers of broth

1 small can of roasted green chiles, chopped

3 or 4 cloves of fresh garlic, minced

1 red pepper

1 green pepper(I usually swap this one out for an orange pepper since I don’t like the green ones)

1 yellow pepper

3 onions

fresh cilantro, chopped

shredded cheese for topping

tortilla chips

Put a tablespoon of oil on the bottom of a big soup pot and heat on medium high.  Chop up the peppers and onions, and saute them for a minute or two.  Add the garlic and saute a minute more. Pour in the broth, green chiles, tomatoes, corn, and black beans and heat to boiling.  Turn off the heat and ladle the chunky soup into bowls.  Top bowls with tortilla chips, shredded cheese, and cilantro.  Pour a little broth from the soup over the top to melt the cheese.  Now you have a lovely bowl of healthy, colorful soup to make up for all the holiday goodies you’re going to eat later!

And just because I’ve started collecting photos again, here are some more silly book covers:

Dump Cakes by Cathy Mitchell Yes, I am 12 years old, and it is hilarious to me that a marketing department allowed this to happen.

CAM00792 It’s a choose your own adventure! Just like the game!  Remember how you used to name your all your party members after your friends, and watch them die one by one around you?  Was that just me?

CAM00757 You have to look closely, but the title of this gem is “internet-linked Romans.” Those Romans were way more high tech than anyone knew!

CAM00931 Heh. Heh heh. Yeah, still 12.

Night Probe! by Clive Cussler  Ummmmm. . . as a co-worker pointed out, that exclamation point just adds something that maybe it wasn’t meant to. . . heh heh.  Still 12.

CAM00761 They’re taxidermy bunnies!  At school!  This is actually a really interesting, if terribly disturbing read… My fear and fascination with death, wrapped up in pictures of animals…

CAM00755  And the winner is this book.  I should have looked up the copyright while I was in the thrift store, but I didn’t.  This is just, I mean… It’s Gorbachev the anti-christ!  Someone was actually serious about this!!

Happy Holidays!

I have been told my friend Heidi makes an excellent soup for colds with garlic, lemon, and jalapenos.   I have never had this soup since I don’t like jalapenos.  Here’s my version of it, tailored to my own taste for Asian food.

1 aseptic container of broth.  Or you can be overzealous and make your own.

1  or 2 lemons depending on how crazy you are

5-10 cloves garlic depending on their size, and how crazy you are

1 tablespoon  oil or butter

fresh cilantro

1 bag of Trader Joes vegetable gyoza

a handful or two of bean sprouts

Mince the garlic and brown it in a soup pot with the butter or oil.  Throw in the broth and turn up the heat.  Wash the lemons.  Take the zest off the lemons, take all of it!  Throw that in the soup.  Juice the denuded lemons and put that in too.  Add as many gyoza as you like, and turn the soup off when it boils.  Rinse the bean sprouts and throw them in the soup.  Top with chopped fresh cilantro.  Yummy!

Here’s a photo, but I’ve added pan fried tofu to the top:

photo of soup

soup + pan-fried tofu