EAT THAT: Garbage soup tastier than name suggests

There isn’t much better in the fall and winter time than a delicious soup. I love curling up with a bowl of hot deliciousness to warm me up, especially through Logan winters. My roommates never seem to turn it down as well, which may or may not be a positive in your house.

In my house, this soup is called “Garbage Soup” because my I usually just throw whatever I have in the fridge or pantry into my soup, and it turns out delicious. By whatever I have, of course I mean vegetables and such. I have put what I used for this edition, adapt it to your own kitchen.  

GARBAGE SOUP:

6 cups water/broth

bullion (only if you don’t use broth)

3 large potatoes, chopped to bite size pieces

baby carrots, chopped

1/4 red onion, chopped

1 green bell pepper, chopped

2 cans tuna

olive oil

herbs (basil, parsley, oregano, chives, garlic salt)

Alright, first things first, you need to chop up your potatoes. Make them small and they’ll cook faster.

Fill a large pot with the water/broth and bouillon and bring to a boil. While you’re waiting, you can chop the rest of the vegetables and be productive instead of sitting around. When the broth is to a boil, reduce the heat to medium and add the potatoes.

In a frying pan, you’ll want to wilt the onions and green peppers in the olive oil on medium heat for about 5 to 10 minutes.

While the frying pan is going, toss in the carrots. Once the potatoes can be cut with a spoon, you can toss in the onion and green pepper and add the tuna.