I’m SO full right now, because of this:
One thing I really like about this soup a the lack of vegetables that I have to work around. I actually like carrots, even though I blended them in the lentil & sausage soup. The only ingredient that gave me pause in this recipe was the onion. So I blended it! Problem solved. And even though I don’t like to see vegetables floating around in my soup, I do like to see herbs floating around, so I added about half a teaspoon each of dried marjoram, basil, and parsley. I could have added more and it still would have been good.
Mark and I were talking last night about people who think they can’t cook. I think a lot of people are under the impression they will ruin a recipe if they don’t follow it exactly, but that’s not necessarily true, especially for a soup. I used a little more beef than the recipe called for. It also called for three carrots, which I find silly, so I bought a bag of petite carrots, chopped them down to smaller pieces, and used all of them. I added potato chunks until they seemed about equal with the carrots. The last thing I did was double the broth so it would cover the ingredients — that was important because of the most substantial modification I made.
I just wasn’t up for all the steps in the recipe, so I reduced it to two: chop the things that need chopping, then dump everything into a crockpot. I let it cook on low for about 6.5 hours, and the beef was so tender it was falling apart. You just can’t mess up crockpot cooking.
Actually, you can, and I did once — but I’ll tell you about that another time!