Jarred roasted red peppers perform just as well as fresh would in this soup, as long as you buy the right brand. Don’t be surprised if behind closed doors restaurant cooks are doing exactly this when you order this soup. Using jarred peppers saves a lot of time and doesn’t affect the flavor, so why not?
Lucky for us, a team of tasters have already determined the best brand(s) to buy and the results are linked below. And good news, the most inexpensive brand came in first!
Paired along with the soup is some wonderful homemade french bread. I’ll tell you what, absolutely no one is going to turn this meal down! And btw, this soup is great both on it’s own or as a base to add ingredients to. Try adding in pasta, rice or chicken if you like.
Our family’s spring break adventure last week was awesome! We took a 4,700 mile road trip to visit Mormon church history sites ranging from Missouri to New York and everyone had a great time. Well, with all that driving there was a lot of spare time in the car. Luckily, while in a book store in NY, this book caught my eye and helped to pass a portion of the time. I ‘m really happy I found it and I’m excited to share it with you!
The book is called “The Forgotten Skills of Self Sufficiency used by the Mormon Pioneers” by Caleb Warnock. If you haven’t heard of it, I’ll tell you a little bit about it. The book focuses on how early pioneers were able to plant and harvest, both during the main growing season as well as early/ late season so as to nearly always have fresh food to eat. I’ll tell you, speaking personally, if there’s one draw back to cooking with food storage you learn early on it’s the measure to which you find yourself missing fresh vegetables along side a meal! I’m really excited about the ideas contained in this book as well as the author’s plans for subsequent books to be coming out in the next year or so. Here’s a bit of what you’ll find… Continue reading