Wednesday, May 16, 2012

Macaroni and Tomato Soup

I know it isn't exactly soup weather for the "lower 48", but here in Alaska you can make soup all year round :). This recipe comes from one of my most favorite cookbooks, Lion House Classics. It is awesome, and I especially love their soup selection. This is easy to throw together and doesn't take much time. It's a great option for those days when all of the sudden it's 5:30 p.m. and you haven't even started dinner yet. Not that that ever happens around here...

You will need:
2 T. butter or margarine
1/2 cup onion, chopped
1/4 cup diced green pepper
1 cup diced celery
1 can (10 1/2 ounces) tomato soup
1 can water
1 can (46 ounces) tomato juice
4 oz. macaroni, cooked *I always do a little more because it's my kids' favorite part
Dash of pepper
1/2 tsp. salt (or to taste)
1/2 tsp. sweet basil
1 T. sugar
1 to 2 bay leaves

In heavy saucepan, melt butter; cook onion, green pepper, and celery until limp but not brown. Add remaining ingredients. Heat to boiling. Makes 10 to 12 one-cup servings.

Pair it with some cheese sandwiches on Kim's homemade bread and you've got yourself a meal my friends!

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