|Soup today with some hot chile flakes, turmeric and fresh herbs.|
Photo Brenda Norrell
Cooking soup in times of revolution
By Brenda Norrell
With a great deal of time on my hands, I’m making fresh vegetable soup today. This means that everything in the back of the refrigerator, that I had good intentions of cooking this week, goes into the pot.
It always seems to turn out good, if I remember to saute the onions, celery and celery tops in a little olive oil first, and then simmer the chopped vegetables in chicken stock, and add a bay leaf for flavor.
In my former life, before becoming a news reporter, I was a nutrition educator at Navajo Hopi WIC, then a food editor at Navajo Times, when I was fresh out of graduate school.