Thick and hearty, this soup is certainly a filler-upper. Because it can be frozen, it's also truly convenient. Student Beth Yarzab tells us that she loves to make a pot of soup every weekend to enjoy the coming week. Karen Ionson says she freezes soup for her family to use when her work as a flight attendant keeps her away on layovers.
This flavourful and hearty soup can be on your table in only 30 minutes. For a vegetarian option, omit the salami and use vegetable broth instead. If you’re doing this, be sure to adjust the seasoning and fat to taste.
This thick, hearty soup is adapted from a recipe by George Cifa of the Stratford Optimist Club in Stratford, Ont. It's featured in the cookbook Simply Soup by the Alzheimer Society of Perth County, Ont., based on the society's annual Soup's On fund-raiser, which attracts huge lunch crowds to enjoy soups made by the city's restaurants and service clubs.
While roasting the vegetables is a slower way to make soup than the conventional method, roasting concentrates flavour.
Using ground beef instead of stir-fry beef keeps the cost down. Day-old rice works best, so if you can, cook it in advance. Cost: $3.25/serving
There’s no better way to warm up during the dark and cold days of Canadian winters than with this hearty soup chock full of smoked turkey and good-for-you lentils.
