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Pantry Soup

11.04.2014

My mom was raised on cornbread and pinto beans. You got what you got for dinner and that was it, no 2nd or 3rd choice. Since there wasn’t a ton of food choices, my mom learned to make the best of what she hand on hand. I think this only made her more creative, gave her the ability to look at things with a different perspective.

I kind of envy people who are able to change their perspective to look for the good in things. It’s not easy and takes a lot of practice. I mean, c’mon, when you’re standing in front of a pantry with limited choices to make a complete meal, you have to be able to look at it a little differently to pull something together.

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I never realized how important having the right perspective could impact so much until just this year. Seeing friends go through pretty strong storms but able to see other things than just the storm, that’s incredible.

Whenever my mom makes one of her “None-yas” (as she calls them), a recipe or meal she makes up, I’m reminded of how important it is to take what you’re given and make something great. Which, I must say, she does almost every time.

Pantry Vegetable Soup Recipe:

Water (enough to halfway fill a large pot)
1 cup of chopped carrots
1/2 medium onion, diced
4 cups of diced new potatoes, with skins
1/2 box of your favorite pasta
1 cup of frozen corn
1 can of diced tomatoes
2 can of your favorite beans (my mom used kidney and garbanzo)
1 teaspoon of basil
1 teaspoon of italian seasoning
1/2 cup of Italian dressing
Couple dashes of olive oil
Seasoned salt & pepper to taste

Bring water to a boil, add spices, olive oil, dressing, carrots, onion and potatoes. Let cook until tender.

Add corn, tomatoes, beans and pasta. Continue to cook until pasta is tender.

Serve warm on a cool fall or winter day.

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