Shell Soup
prep time 15 minutes
serves 6
Ingredients
12 oz shell pasta
46 oz tomato juice
1/4 cup sugar
1 Tbs butter
1 tsp salt
Prepare pasta according to package directions. Rinse and return to pot. Add tomato juice, sugar, butter and salt. Heat over medium heat until butter melts. Serve right away with bread and butter.
Notes: This simple meal is a favorite of my children. But the adults don't really think it qualifies as a meal. So we frequently serve it to the kids when we have other dinner plans. The chef for this meal was 12 years old. She has become quite a proficient--she has made it a dozen times or more in the last couple of years. When I store the left-overs, the noodles continue to expand and soak up the tomato juice. Lasts for about 5 days in the refrigerator.
(Made March 18)
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Two weeks of soup
On a very cold day two weeks ago, I decided that in order to simplify my life, and teach my girls to cook in an easy way, we would only have soup for dinner for the next six months. This is not meant to be a punishment to my family. In fact, part of the reason I decided to do it is because every time I serve soup for dinner, my husband says, "I just love soup. I could eat soup for dinner every night." Maybe he said it again two weeks ago, and planted the thought at the opportune moment for me.
** Update: Six months of soup ended up being only two weeks of soup. It was good during that time. Now I am going to start using this blog to record all my recipes and meals. See the label cloud or the table of contents for a directory of entries. Or use the search button to search this site or the web.
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