• When making soup, choose a strong deep pan with a tight fitting lid. (a dutch oven is perfect)
  • Chop your vegies finely and saute in a little butter first (or bacon grease…yum!)
  • Use “COLD” water to draw out the full goodness of your ingredients
  • Cook the soup S L O W L Y and simmer…DO NOT BOIL!!
  • You can make soup out of “any” vegetable if you follow these rules
  • ****Vegetable stock ALWAYS tastes best if you include “CELERY”****!!!