Nov 02, 2006
Although I'm a trained professional baker, I love making soup and finding a great recipe to use as a jump off is key(I love making soup, but I'm still learning!). I made this soup for a girlfriend who was recuperating from surgery, and needed something nourshing yet light, and very easy to reheat. I played a bit with the recipe by seasoning the meat with seasoned salt, pepper celery salt, and onion powder before sauteeing(pat the meat dry first)with the onion and celery. I also used 1 can of low salt beef broth in place of 2 cups of the water, and I added a can of drained beans(I used large white beans)along wiht the rest of the veggies and noodles. I found that the salt is more controlled, and if the soup needs more salt or pepper, it can be added at the end of cooking. This soup is so nourshing and she loved it. My boyfriend, who was a very picky eater loved it too. You may need to up the liquids, so buy 2 cans of low salt beef broth just in case.
—CHEFGEE
