Beta Tomato Soup Not-A-Recipe
I am currently at my kitchen table at 1:00 in the afternoon on a Thursday which means…
My inner child couldn’t help running and screaming around the house last night when school was called. Then my adult self kicked in and realized how messed up my lesson plans are going to be. We don’t make up a snow day until next term, which means these students just lose a day. Which is a bummer. My Speech competition kids miss a day of (badly needed) practice.
Also, as an adult, I have to worry about things like whether or not my husband can safely drive to work. He couldn’t, so we are both home today.
We are enjoying our favorite snow day lunch of Beta Tomato soup and grill-cheese sandwiches.
Beta Tomato soup is a favorite invention of mine. It is a bit like tomato soup except it uses all of the orangish-red vegetables and leftovers in my fridge and no milk or flour.
Beta Tomato Soup
Melt 2 TBSP butter in stock pot over medium heat. Add 1 chopped onion and 3 cloves of garlic; minced.
Collect whatever variety of orangish-red vegetables you have available. Good options include sweet potatoes, butternut squash, red peppers, and carrots. Chop the vegetables and add to the pot.
Add one pint diced tomatoes and 1 pint white beans.
Next, gather whatever orangish-red liquids you can find. You could use water shaken from an “empty” ketchup bottle, salsa jar, or spaghetti sauce jar. Pour over vegetables. Add enough chicken broth to just cover the vegetables.
Add desired seasonings. I like a pinch of cayenne and salt.
Bring the soup to a boil and then reduce to simmer. Simmer, covered, until vegetables are tender.
Run soup through a high-speed blender until it is the consistency of cream-of-tomato soup.
Serve in mugs with grill-cheese sandwiches.
My veggies are almost tender so I am off to make the sandwiches. Stay safe and warm, Iowa!