The difference between blogs and diaries...

...is that blogs are public, which means that they are not always the best place to spill your guts. And on nights like tonight, when I just can't bring myself to be trite and superficial for the sake of my readers, it's hard to know what to type.

So here's a recipe for my favorite vegetable soup. Good stuff. Perfect time of year, too, and the ingredients are nice and inexpensive. It probably serves.... 8?

Ingredients:

1 T olive oil
1 onion, chopped
4 cloves of garlic, pressed or minced
2-4 russet potatoes, peeled and diced
2-3 celery sticks, chopped
2-3 carrots, coined
1/2 t thyme
salt and pepper to taste
2 cans diced tomatoes, undrained
5 cups of chicken or vegetable broth (or 5 cups water and 5 t bullion)

In a large pot, saute the onion in olive oil over medium heat until translucent. Add the garlic, lowering heat slightly, and saute another couple minutes, being careful not to let the garlic brown. Add the other fresh vegetables and saute for a couple more minutes, adding thyme, salt, and pepper as you go. Pour the contents of the pot into your crock pot, adding the tomatoes and chicken broth as well. Cook on low 7-9 hours or on high 4-6 hours. Longer means yummier!

Variation: to add some pizazz to your leftover soup, heat it on the stove and add canned black beans, cumin, and chili powder to taste. Serve alongside cheese quesadillas. So good!

Until tomorrow, then!