This is my favourite soup! It has been made and passed down for decades by my dad’s family. The Dutch are commonly health-conscience, frugal and interested in self-healing so their recipes and cooking is generally low-fat and wholesome.
I had only discovered this recipe for old fashioned soup this past summer and didn’t waste any time making it for the first time. The great part about this recipe is it really hard to screw it up unless you burn the milk. Add spice, more veggies, or extra milk and it tastes great everytime. Get a large helping of veggies, calcium and nutrients in one satisfying bowl.
Tips for making this soup in the winter: Check the reduced produce section for tomatoes. You can buy a pack of 6 for as little as 99 cents. If you are not making the soup right away, you can chop and freeze the tomatoes until ready to use.
- 6 large tomatoes
- 1 large onion
- 2 celery stalks
- 4 chopped carrots
- 1/2 cup broth
- dash of hot sauce & balsamic vinegar
- 2 cups milk
- 2 tbsp corn starch
- dash salt/pepper
- Boil, Simmer and Cook Vegetables in a large pot with broth for 30-45 minutes. When the vegetables are mostly cooked, mix milk and cornstarch in a separate cup and stir into soup. Simmer on medium heat for another 10 minutes to allow the soup to thicken.