Sunday Selections #587

 Long ago, Kim of Frog ponds Rock, (who no longer blogs), dreamed up a meme called Sunday Selections. 

A place where those who were willing could put up photos they wanted to share, new, old, good, bad or indifferent, any photos you please. 

Nothing rude or vulgar though.

And we don't mind at all if overseas bloggers care to join us.

The meme is now continued by Elephant's Child and I occasionally join in as do a few others. Andrew is one.  Messymimi is another. Drop in to them and have a look.

Here's my quick and easy winter soup:

a family sized can of condensed tomato soup, a can each of red kidney beans, cannellini beans and butter beans

two onions, two carrots, a quarter of a cabbage

there's the receipt

the soup ingredients totalling $12.16

I added a quarter cup of risoni, which is rice shaped pasta,  pre-cooked, then added just before serving, and three cloves of garlic, finely chopped. I had these already in the pantry, so didn't need to buy them.

here is a single serve ready for my dinner, it looks small, but is a decent serve

and nine serves cooling off ready to be frozen for future meals

shaved parmesan cheese to sprinkle over my soup. I  buy my parmesan in a block and grate or shave as needed. *soup instructions below*

we were warned a wild and stormy night was ahead, and I was quite happy to see some thundery looking clouds rolling in

there was still plenty of blue sky though

across the other side towards the southwest, more clouds, but not so dark. The storm didn't happen. Not on my side of town anyway.

here's a surprise, one more of the Caribbean Lily bulbs has sprouted, I'd thought there weren't any more in that pot 😀

and a rogue tomato has two small fruits on it, when the first plants became sunburnt in the summer I pulled them all out, this one appeared just after Easter.

starry pink flowers are now appearing on the jades, the autumn flush that I've become used to seeing.

*soup instructions* (as if you needed them...)

01. mix the condensed tomato soup with an equal amount of water, in a jug for easy pouring into the pot at the right time, add two tablespoons of tomato paste for a richer colour and flavour (I forgot this time, so mine looks a bit pale)

02. drain and rinse the cans of beans

03. peel and chop the onions, carrots and garlic

04. chop the cabbage reasonably finely, set aside for later addition

05. soften the garlic, onions and carrots in a little oil, then add a half a cup of water, put the lid on the pot and let the water steam the veggies a bit

06. add the drained and rinsed beans, stir them around so it all mixes in, add another half cup of water, put the lid back on and steam it again but don't let it dry out

07. pour in the tomato soup mix, stir it well, let it simmer with the lid on because tomato soup will spatter all over your stove top

08. precook and drain your risoni

09. add the chopped cabbage to the soup, put the lid back on and simmer for as long as you like, or until dinnertime if that's reasonably close, I simmer for about an hour and a half. Always check the liquid level and don't let it get too low and burn. It doesn't taste nice.

10. just before serving, add the precooked risoni, or any other small pasta shapes, whatever you have on hand is good enough. 

11. shave your block of parmesan until you have enough to sprinkle over your soup bowl, I use a veggie peeler to do this

12. serve your soup, add the cheese and enjoy. You can also serve toast or crusty bread chunks, or whatever you normally have with a hearty soup.