Call me a creature of habits; but, when it comes to the culinary-side of things, if it feels good, tastes good, I’m ‘rocking’ it. And, that’s my relationship with soup. Any given Saturday, I like to prepare and cook a hearty pot of soup. This generally lasts me throughout the upcoming week. It’s satisfying, easy to prepare and nutritious.
Today is no different. Moreover, the morning began with an unseasonably cool May morning for South Florida standard. That gave me more encouragement to hop inside my kitchen and prep for this delicious concoction.
My soup of choice was chicken and vegetable soup. I used the backbones and the feet of the chicken as my protein. These are excellent for great flavors and loaded with nutrients. I made use of Florida’s sweet and crispy corn on the cob. Soup also consisted of assorted root veggies like carrots, celery, chocho, onions and pumpkins.
With a myriad of aromatic spices and ingredients like pimento (all spices), garlic, scallion, fresh thyme, salt, black pepper, scotch bonnet pepper, and Grace chicken noodle packet mix, soup simmered to a succulent finish.