Game Night and Soup

There's lots to love about January game night.

Card games that feature loved ones laughing so hard that their eyes drip joy. 

Kitchen confidences shared over a steaming coffee pot while scores are tallied.

Flirty glances and idle threats lobbed across a table littered with dessert plates.

and ... SOUP! 

Here's what I suggest, but it does change every time. 

Consider this a (very) vague guideline for your soup. 

Personally, I've never made the same soup twice. 

I just cannot do it. 

January's Sunday Night Soup

1 large onion

1 cup carrots

1 cup zucchini 

1.5 cups potatoes

2 t. garlic

salt and pepper to taste

large box of broth

2 pounds chicken or beef

- Cook meat in large soup pot, keep the broth and cut finished meat into bite-sized pieces.

- Saute each vegetable separately, seasoning each to taste. 

Use more or less of each, whatever your crowd likes.

- Dump finished veggies into the large soup pot with the cooked meat. 

This can be time consuming, so feel free to light a candle, check the laundry, or smooch your 

spouse while vegetables cook. You could use a pan for each veggie, if you have that many, 

to cut down on prep time, but I like to end with the smallest possible pile of dirty pans.

- When all the meat and veggies are finished, add garlic to the pot and pour in 

enough broth to cover everything. Simmer until flavors combine. 

To make creamy broth instead of clear, check out this list. I use#7 - flour.