Now that the weather is cooler, soup season is here! I love homemade soup. We rarely have canned soup because homemade is so much better in all ways. It is more nutritious, has less salt, is more filling, and tastes better. And you can put whatever you want in it. My daughter says, that I “get” soup.

This morning I took my soup sack out of the freezer, dumped the contents in a pan of water and let it simmer for more than an hour. After it cooled, I scooped out all the chunks from the soup sack and let the broth cool. Everything I scooped out got thrown away. All the flavor was cooked out. I let the liquid cool and used my fat separator to remove the fat. You can also refrigerate the broth until the fat solidifies and scoop it out that way. Then I split the skimmed broth in half. Half went into the freezer and the other half went in today’s (and probably tomorrow’s) lunch.

I cooked some sweet white onion in olive oil until it was soft. Then I added the broth which I spiced with salt, pepper, onion and garlic powders, dried garden basil, and oregano. While this simmered lightly, I went out to the garden and cut some Swiss Chard. It is still growing even though we had frost last night. It is a hardy vegetable. I sliced the stems, chopped the leaves, and added both to the pot. From the pantry I added a can of garbanzo beans and some bronze cut penne pasta, along with two links of sliced Italian chicken sausage. All of this simmered together for two hours. Part of the secret to delicious soup is this long, slow simmer. It allows the flavors to to meld and become one.

Personally, I don’t eat the meat because of the whole “dead animal” issue, but my husband does and I only want to make one soup. This however makes me very popular with the dogs if I find any meat in my portion.

List of ingredients:

• Homemade broth (substitute purchased if you must)
• White onion, finely chopped
• Salt, pepper, onion & garlic powders, basil, oregano
• Swiss Chard (or spinach or kale)
• Garbanzo beans, 1 can
• Pasta, chunky shaped
• 2 Links sausage, any variety, sliced

I did not bother listing amounts because, it’s soup, it doesn’t really matter. Make it to your preference. If it’s too thick, add water. If it’s too watery, boil it down. That’s the beauty of soup. There is no wrong, make it your’s!