SCRAP SOUP + ONE

[In case you missed it, here's a rerun of last year's Welcome to Autumn--we're starting to notice lower temps here in late September, nighttime lows in the 40s, so soup sounds like a winner. And this year we've added a bonus recipe--corn bread to go with your soup!]

Welcome Autumn! And what better way than with a big cauldron--er, pot--of soup?

We're a Soup family--we like soup year round--we like to make it ourselves instead of buying it in a can or carton--and we absolutely love using whatever's hanging around in the fridge, freezer, or pantry that hasn't found its way into the menu yet. And this time of year, there's something or other hanging around outside in the garden--one lonely pepper, a couple of ripe tomatoes, a couple of green beans that somehow didn't get picked . . . just waiting to be part of your next soup pot.

I've borrowed the name of today's soup from a Pacific Northwest quilter, Anne Moscicki, who included her version of Scrap Soup in a book about organizing a retreat for quilters--the event was to take place over a weekend, and each quilter who attended brought something for the pot of soup. (The book, Time to Quilt, also includes instructions for some of the most beautiful quilts I've ever seen and made. Thanks, Anne!)

Here's my version of Scrap Soup--based entirely on what's on hand at the moment in my fridge, freezer, and pantry.

SCRAP SOUP

General Ingredients: 

--meat or poultry--we're partial to chicken, especially the remains of a roasted chicken that's come out of the oven so tender it nearly melts in the mouth. You can use leftover turkey, beef (leftover roast, if there is such a thing, or ground), or a combination of venison and pork (ground together and browned). The choice is dictated by whatever your crew likes.

--vegetables--fresh, frozen, or canned; use up little bits of leftovers (if you save them, some people don't); if you have only one potato or parsnip or turnip, use that. If you like the taste of celery and onion and/or peppers, but don't fancy chopping up a bunch of the same, look for these combos in the frozen food department of your supermarket. Some brands call them "mirepoix," which sounds quite elegant and exotic.

--other solids--canned (cooked) beans add body and protein. Practically anything goes--white beans, black beans, red beans; chili beans, chickpeas

--broth or other liquid--we use chicken stock made from the bones of the aforesaid roasted chicken, but this is another boxed item that can save you time and stove top space. If you prefer, select the vegetable broth flavor. Then there's the option of canned broth or bouillon cubes to be reconstituted; and I think there are some packaged soup starters, in envelopes that look like gravy mixes. Once you find what you like, get that in quantity. You never know when soup time will strike. Other liquids include tomato juice and V-8 Juice.

--thickeners--if you're so inclined, add rice (white or brown), or noodles (rice noodles disintegrate nicely and thicken the liquid), or let the potatoes do their job.

--seasonings--my current combo is very simple: salt and coarse-ground black pepper, bay leaf, dried thyme. One bay leaf per recipe--break it in half so the flavor travels through the whole pot of soup. Also--some canned tomatoes come with herbs, so they'll add to the overall bouquet.

That's it for ingredients.

How much to use:

I like to nearly fill a 5-quart slow cooker.

Start with 1/2 gallon of broth or stock.

Add the cooked meat/poultry of your choice. Add diced veggies, like Mirepoix.

Let that much heat through while you do some of the following:

--chop cooked veggies from the fridge

--partially cook frozen veg (microwave or stove top, for half the time allowed)

--partially cook fresh veg, like potatoes, by dicing and microwaving a few minutes

--open canned veg you might want to add; note: if they're packed in water or juice, decide if you're going to use that liquid--if so, don't add any further liquid to the pot or you'll overflow the cooker.

Add veg to the pot, along with any other solids. Stir. Make sure there's enough room in the cooker.

Stir in the seasonings. Put on the lid. Set the temp to HIGH. Don't lift the lid for at least two hours. When you begin to notice the heady seasoned aroma of the herbs, check the cooker. (As a reminder--the cooker needs 20 minutes to recover its total heat if you lift the lid, even for a brief inspection. Just a thought.) You can reduce the setting to MEDIUM or LOW if you're going to leave the cooker to work all day.

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You probably think this is too much trouble--but once you've figured out your personal preferences, making soup from scratch is one of the quickest things you'll ever do. The main thing to remember is this: After the soup is on its own and cooking, you can go off and do other stuff. Clean the garage. Have a bubble bath. Watch a movie or TV episode you missed the other night. Bake cornbread to accompany the soup. Or bake brownies for dessert. Go shopping with a buddy. Check email. Tell your friends on Facebook you made soup.

If you can't think of anything to do while the soup is doing its thing, then I don't know what to tell you. Try calling a friend for advice. That almost always works.

BONUS RECIPE - Corn Bread or Muffins

   (from Woman's Home Companion Cook Book, 1947)

Sift 1 c. flour, then measure.

Add: 3 1/2 tsp. baking powder, 1 tsp. salt, 3 Tbsp. sugar, and 1 c. yellow corn meal. Mix well.

Combine: 1 egg, slightly beaten, 1 c. milk, and 1/4 c. melted shortening (oil works also)

Stir liquids into dry ingredients until all dry ingredients are moistened. Turn into a greased 8x8-inch baking pan. Bake at 425 degrees about 20 minutes.

[Note: if the pan is dark, lower oven temp. 25 degrees.]

If you prefer muffins, spoon the batter into 12 greased muffin cups. Bake 12-15 minutes.

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Celebrate Autumn! It's a beautiful time, whatever is going on out in the world. Making soup honors the garden's bounty and feeds our bodies.