One way to feed an army on very little, (but delicious yummy food)...

I come from a long line of women who make vegetable soup.

Oh, okay, maybe not a long line.  I know my grandmother made soup and my mom made soup and now I make soup.

There is something very comforting about the making of vegetable soup to me.  It reminds me of my grandmother and the rows of canned veggie soup she had on her kitchen shelves. She used to have built-in shelves in her kitchen that were full of canned goods.  Full, as in sagging in the middle of the shelves full.  As a child I sure didn't appreciate all the hard work that went into those jars, but I do now.

My mom could always make delicious soup too.  She is the one who taught me how to take what I have and stretch it into something good.

It's been pretty yucky (Mark's least favorite word in the whole world, but its how its been) around here lately. So, Sunday I felt like some comforting veggie-beef soup was in order.  And, oh yum.  And it fed a lot of people with lots of leftovers.

This is what I do, but what is so great about things like this is that you can make it up with whatever you have.

I take a quart of diced tomatoes and add a can of rotel. We like ours with a little kick.

Then I add leftover veggies.  Sunday I had peas and carrots and lima beans.  I also threw in about 1/2 cup of chopped onions.

I then add some noodles -this time I had macaroni noodles. The noodles really "bulk up" the soup and stretches it even more.

I had about 1/2 lb taco-seasoned beef and I threw that in. Then I added a little more taco seasoning. I cooked it for about an hour on low.  My mom used to shred her leftover roast and add it to the soup if she didn't have beef.

Veggie Soup-The perfect comfort food and a frugal meal at that!  So, what do you make for comfort food at your house?

Today I am linking up at Raising Homemakers.