Soup’s On!

I woke up yesterday morning to the sound of rain pelting on the roof and a chilly breeze coming through an open window. It felt like a cozy kind of day so I dug out one of my quilts to throw over the couch in my guest room/office and made plans to curl up with a good book later in the day.IMG_0334

My next thought was soup! I hadn’t made a pot of soup in months and this seemed like the perfect day. Vegetable beef soup has always been one of my favorites and it’s so simple to make. I put some chopped meat in a pot with beef stock (you can substitute broth or bouillon and water) and began chopping my soup starters – onions, celery and carrots.

You can then add any veggies you like/have on hand. I found half a yellow squash, a single ear of corn, potatoes and some broccoli. I just added these to the pot along with 2 bay leaves, salt and pepper to taste, a dash of garlic powder and some tomato sauce. Done! I let this simmer until the vegetables are tender.


At this point, I was thinking how well my mother’s old fashioned Irish soda bread would go with the soup. Out came the mixing bowls, recipe and ingredients and in about 10 minutes I had a loaf in the oven



Of course, at this point, the sun came out.

But, we still enjoyed our delicious vegetable beef soup topped with slivers of asiago cheese and a little drizzle of olive oil and the delicious, crusty, dense Irish soda bread slathered with butter. Oh, yes, this bread must be slathered with butter. It’s the rule! It must not be broken!


It was great for lunch too!



Grease a 4 x 10 bread pan and preheat oven to 375

4 cups flour
1/2 cup sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 stick butter
1 egg
1 1/3 cup milk
1 cup raisons
3 tbs caraway seeds (optional)

Sift flour, sugar, salt and baking powder into a large bowl. Cut softened butter into mixture using your fingertips. Add raisons and caraway seeds.
In a separate bowl, mix egg and baking soda into milk. Add to flour mixture and knead together with fingertips. You may need a bit more flour to take out the stickiness.

Bake 55 minutes, until a golden brown. If needed, bake an additional 5 minutes.

I hope you enjoy this as much as do. Have a wonderful day!



  1. says

    Yum! Your soup looks wonderful! I’ll have to try that bread recipe too. A couple of years back, I was having weekly chemo treatments. I did well with them, but there were still times I felt like I needed some coddling. So I invented something I called Kimo Soup. I would make up a big batch of it before my treatment and it would be waiting to reheat when I got home later. With a base of chicken, with veggies, rice and lots of other goodies, it’s a good any time soup. In fact I just made up a batch for my hubby this evening. He’s got a bad cold. :)

  2. says

    That soup looks (and sounds) simply delicious! I gravitate towards soups when the weather gets chilly. Thankfully this weekend we’ve had a bit of a warm break, but Monday will be chilly again. A perfect day for a soup like this!

    • says

      Hi Alexa, I love spending time in the kitchen in the cooler weather. And I especially like anything I can make in the morning and then go about the rest of my day, not worrying about what’s for dinner.

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