Throw-It-Together Pumpkin, Veg, Meatball Soup - Creamed

In a Skillet:  (place lid slightly askew)

Tiny bit of onion, chopped (would have put a whole one if I had one), browned in olive oil - 3-4 minutes

Add to onion: 4 carrots, sliced very thin, cook 6-10 minutes

Add to carrots and onion:  1 pkg meatballs Adelle chicken and pineapple meatballs, brown meatballs in with the vegies - 10 minutes

Break up a pkg of frozen haricot vert, add to browned meatball mixture, cook 5 minutes

Add to meat and veg:  1 pkg frozen niblets corn (or 2 15-oz cans, drained)

In a 6-8 qt pan, on heavy trivet - med high heat. no lid until the end
Mix together in pan:

1 lg can pumpkin puree (plus about 1 cup of leftover, if convenient)

Milk - about 1 pint

Cream - about ⅔ cup

Stir until thoroughly mixed

Add 1-1/2 pints chicken broth, stir again

Throw entire contents of skillet in with the creamed pumpkin
Add: 1 tsp salt

smidge fresh ground pepper

¼ tsp cumin

½ tsp cayenne

When all combined, lower heat to “low”.   Place lid 1-in. askew on pan.  (Do not put it completely on the pan--will generate a lot of steam and make soup watery.)      

Stir up from the whole bottom every 10 minutes; if you do not have a heavy trivet, stir every 5 minutes and keep temperature extremely low to avoid sticking on the bottom.  (Creamed soups tend to scorch and stick.)

Soup may be eaten immediately, but will taste best if it is warmed (less than simmer) for 30 minutes, or more.

The first time I put ½ tsp cumin and I think it’s too much, so am dropping recommendation to ¼ tsp.

Really Lazy Soup

A thick, rich, filling soup or 'Potage'



Ingredients:

1 package of fully-cooked meatballs - whatever kind you like
(Aidell's Turkey, with Pineapple and Teriyaki add a little "zing"--the smaller diameter is nice; Foster Farm turkey ones are tasty; the Italian variety has a bit of Italian spices)
4 cans Progresso Tomato Basil Soup
(adjust number of cans based on how liquidy you prefer your soup)
1 package frozen peas or green beans or chopped spinach
1 package frozen niblets corn
1 small package frozen chopped onions
1 small package frozen chopped peppers (if available)

Use 4-6 quart deep pan.

Quickest cooking method:

Defrost all the frozen stuff in microwave (one bag at a time, slit); just until fully thawed.
Put soup in pan, turn on medium-high.
When it reaches a simmer, add fully-cooked meatballs and all vegetables.
You won't need more salt; there's plenty in the soup.
Feel free to add pepper and other spices to taste.
Heat through and serve.

Not quite so quick cooking method:

Put soup on to heat.
Put tad of oil in skillet, add onions, cook 5 minutes.
Add peppers, cook 5 minutes.
Add meatballs and pepper/onion mixture, and vegies in with soup.
You won't need more salt; there's plenty in the soup.
Feel free to add pepper and other spices to taste.
Heat through and serve.

All-day and forget-about-it cooking method:
(Adjust soup and vegies down sufficiently to fit in cooker)

In the morning, put soup in slow-cooker on "High". Cover.
Thaw vegies, peppers, and onions in microwave.
Add meatballs to slow-cooker.
Add thawed vegies to slow-cooker.
When it begins to "steam", stir and turn to "Lo".
Re-cover, leaving lid ever so slightly ajar.
You won't need more salt; there's plenty in the soup.
Feel free to add pepper and other spices to taste.

If you are at home, check on it and stir every couple of hours or so. If not, check on it when you walk in the door; remove lid if it is too liquidy for your taste, stir. Serve any time.

Preparedness:

You can keep the ingredients in the freezer and shelf. Then you can feed 6-8 people on the spur of the moment within 30 minutes.

Leftovers:

For singles or couples, you may freeze the leftovers in serving-size bags or containers for quick thawing and re-heating.  For families, use gallon ziploc freezer bags, after filling lay horizontal, let it settle, and freeze on cookie sheet until solid.  It will thaw much more quickly if you lay it horizontal--less dense that way.

Notes:
You may use any vegies you like, but frozen carrots are rubbery and frozen potatoes are grainy.

Serving Suggetions:

Serve as is, or with toasted bread and/or grated cheese on top.