December 7, 2014, Prescott-

All my life, soup has been the sustenance that dispelled any aches, pains and sad feelings I may have felt- whether it was Mom’s concoction, or convenience warm-up, out of a can.  These days, I make my own, thank you!

In the crock pot above, you see vague images of kale, red spinach, long-grain white rice, and a rich broth of chili, mushroom & ginger.  There is a wealth of meat in this soup, as well:  Both chicken and spicy pork sausages, and ground beef.  The mixture is something I threw together.  My main goal is  a fresh, hot meal, consistently throughout the winter months- courtesy of my crock pot.

Soup is limited only by one’s tastes and imagination.  In fact, even in summer, consommes and cold soups can fill the bill.  It is in winter, though, that my taste for a hearty broth runs the strongest.  The blends of tastes and textures go further than anything else, in countering the ill effects of the cold and gray.  So, after a hot bowl of the above, my taking on the world resumed, with a new earnestness.

Hope you, too, enjoy the many benefits of freshly-made soup, by the cup, or by the bowlful.