The Arethra Franklin of soups
So I took a brief cook-a-long hiatus. But I’m back . . . to let you know . . . I can really shake 'em down.
Oh, and “shake em down” means “make a big pot of soup.”
We decided to leave out the onion because we often do, and I chopped up the squash while Aaron chopped up the rest of the ingredients. We used orange hubbard and delicata squash, and I have some orange hubbard left over that I’m not sure how I’ll use. And guess what, the fingers on my left hand got tingly! Yes, again. It wasn't as painful as last time. I washed my hands and ran an errand with Sara while AA finished up the rest of the chopping and preparing and got the soup to the adding the liquid phase. I added vegetable broth (2 cups more than called for) that I just made from leftover food scraps and the rest of the ingredients.
Took a break to hang out and relax while the soup cooked. Wrote this blog, but now I'm changing it to past tense since it's been a few days since I made the soup.
Added the red beans (soaked and cooked a few days ago) and added some more salt. I decided to forego the cornstarch part because it didn’t sound appetizing to me, but then out of nowhere I'm on the phone with my sister while finishing up the soup and forgetting that I wasn't going to thicken it, and only remembered after I added the arrowroot!
Then I added the rest of the can of corn cause I knew that would just have gone to waste.
The first day, I'll be honest, I wasn't in love with the soup. I can't actually say what, but it just wasn't doing it for me. But then for lunch at work, yum! And each serving after that has been yummy, and we just finished it up today.