Not Quite so Lazy Soup

Similar to "Really Lazy Soup"; takes a bit more time and effort.

Ingredients:

1 package of fully-cooked meatballs. Use fully-cooked variety. Aidell's, Foster Farms, etc.
4 can Progresso Tomato-Basil Soup Adjust number of cans based on how thick you like the soup.
1 package frozen peas
1 package frozen green beans
1 package frozen niblets corn
1 medium onion, chopped
1 red, yellow, or orange pepper, chopped
1/2 bunch fresh parsley, chopped
Salt is not required, the Tomato-Basic soup has enough
Add pepper to taste.
Chopped garlic is another nice addition, along with spices to taste, but it is good with no additions.

For thinner soup, you may add some chicken broth or more Tomato-Basil.

Use 4-6 quart deep pan. If you add more vegetables, use 6-8 quart pan and more soup.

Preparation:

Put soup in large pan or slow cooker.  (It is less likely to stick if you use the slow cooker.)
Brown chopped onion for 5 minutes on medium heat.
Add chopped pepper, cook 5 more minutes. Partially cover the skillet (NOT fullly covered).
Either defrost frozen vegies in microwave, or add to peppers and onion until thawed and a little warm.
Brown meatballs.  (They are pre-cooked, so you don't have to brown them, but it is more tasty if they are browned, in my opinion.  You can just thaw them in the microwave.  If you use the larger ones, it tastes better if you thaw them a bit, chop into bite-size pieces, and brown, but certainly don't have to do that..)
Add meatballs to soup.
Add vegies to soup.
Bring almost to a boil.  (or put on high in the slow cooker until it all warms up; then set on low with lid slightly ajar.  Stir every hour or so if you happen by and think of it.  If you put the lid fully on it will be more "watery".
Add chopped parsley. (gives a little "zing" and minerals)
Simmer sufficiently to heat through.
Serve.

This recipe adapts well to the not-quite-so-quick cooking method, or to the slow-cooker method. See "Really Lazy Soup" recipe for details on each method.

Leftovers: Freezes well.

Notes: You may use any combination of vegies or meat you like, but frozen carrots are rubbery, and if you freeze potatoes they will be grainy. Cooked butternut squash is nice, but don't overcook.  The squash doesn't re-freeze either.  (You can always cook squash, potatoes, pasta, etc., separately and add it just into the soup you are NOT going to freeze.  Cool and freeze the remainder for a microwave quick-thaw meal that is effort free and very tasty.)

If you use a box of frozen, chopped spinach, defrost in microwave and squeeze to remove excess liquid. Chopping your own fresh spinach is much better.  (Or leave out the spinach if you don't like it, but it's awfully good for you and you will hardly notice it in the soup.  After browning the onions and peppers, put fresh spinach in skillet with them until it "wilts".)

Serving Suggestion:

Serve as is, or with toasted bread and/or grated cheese on top.
Or put cheese on bread and put under broiler long enough to melt the cheese.

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.