Today Madeline and I made some really good soup. (I got everything ready and she dumped it all in the crockpot.) I made it all up myself and man was it good! I don’t know what I should call it, maybe “Norwegian Mexican Soup”, since it had Mexican type ingredients without Mexican flavour — it got “whitened” down a good bit. Must be the 3/4 of Norwegian in me (and 0 Mexican).
So, for my own posterity, here’s the “recipe”. (And I’ve buckled and made the womanly “Recipes” category for my blog. But you’ll thank me when all the pie recipes start showing up!)
Norwegian Mexican Soup
- about a pound of ground beef, cooked with a chopped onion and seasoned with black pepper
- 1 can each of: diced tomatoes, cut green beans, kernel corn, romano beans
- 2 carrots diced
- 1/2 cup of some kind of rice (I used my homemade wild/brown rice that I think had some chicken seasoning or something on it.)
- a couple packets of Oxo beef and a packet of onion soup mix
- about 3 cups of water
- season generously with: basil, parsley, thyme (There should be lots of flakes in this soup!)
- a bit of salt
Cook in pot or crockpot until vegetables soft — not crunchy. I’m sure you can figure it out.
The moral of the story: Turn the crockpot off after you have served up the supper bowls. (I went for a haircut tonight at a friend’s house and we visited for a while so I didn’t get home until 9:30, at which time I noticed that the crockpot had been on low for 3 extra hours — leaving us with “Norwegian Mexican Stew“. I was not impressed! At all. Because it was very good soup.)