I was feeling to cruddy and morose on the weekend to make soup so I made it for dinner on Monday instead. This week I made a vegetable/quinoa soup. I didn’t really follow a recipe; I looked at this one to get some direction but everything went off the rails pretty quickly! I wanted to have lots of extra to freeze so instead of 4 cups of stock I used like… 8. Plus 8 more cups of water. Two onions, two pounds of potatoes, six carrots, an entire head of celery, 3 cups each of peas and corn. I let it simmer for about a hundred hours and once all the veggies were cooked through I added a cup of quinoa for good measure.
Don’t let these miserable faces fool you- it was delicious.