Vegetable soup with hot dog and pasta

 Vegetable soup with hot dog and pasta

Greek soup was a common meal choice for my family when I was growing up, probably because it was affordable and filling. Clam chowder, vegetable soup, and chicken-noodle soup are just a few of the dishes my mother made. She laboriously made each of her soups from scratch. But because of new products, soup is frequently a quick meal.

For instance, I always keep a carton of plain chicken stock on the shelf. I use it to make casseroles, soups, and sauces. Even though I don't use it as much as I could as chicken broth, unseasoned beef stock is still useful. I always keep unsalted broth cubes on hand because grocery stores also sell them. We don't typically consume many canned soups, but I always keep celery and mushroom in the pantry.

Recently, I bought a package of hot dogs with less fat and salt, and we ate them for lunch. Not only did my husband enjoy the taste. These barely have any flavour, he said. What kind of whole are they? He was accurate. The most recent dogs were of a distinct brand that I rarely purchase and had very little flavour.

Food tastes better with fat. The manufacturer may also add additional herbs and seasonings for flavour if the fat content is reduced. Many of these items, roughly equivalent to the variety of chicken hot dogs, are excellent I was unsure what to do with the remaining recent dogs since I still had them.

I chose to incorporate them into soup because I'm a frugal person. It was unquestionably a moral choice. It was a good soup, and my husband liked it. I fried the food ahead of time and added it to the soup just before serving to prevent it from becoming overcooked. You could use fried rice instead of pasta construct soup tonight.

INGREDIENTS

vegetable oil, one tablespoon

Shredded 1 medium yellow onion

10 1/2 ounces of celery soup in one will (I  used the reduced fat and salt kind.)

32-ounce carton of unseasoned chicken stock

1 pound of hot dogs in a package

1 cup of corn, frozen

Frozen peas, 1 cup

A flavouring of 1/4 teaspoon

Cumin, 1/4 teaspoon (or 1/2 teaspoon for more smokiness)

1 cup of prepared snacks (tubes, shells, macaroni)

The method

• 1 add vegetable oil to the soup pot. Add the onion and cook it until soft over medium heat
• 2 Add the chicken stock and celery soup
• 3 Slice hot dogs into thin pieces and add more soup
• 4 Include every last ingredient. Cover and simmer on the lowest heat for one hour, or transfer to a pressure cooker, simmer on the lowest heat for six to eight hours
• 5 Uncover the soup and stir in the fried pasta. Add ten more minutes to the heat
• 6 Provide crackers, breadsticks, or crusty bread with your meal. approximately eight servings