Sick Soup, and Green Chili Stew

My oldest miracle is back at home, and sick.

She finished her first semester in college today ... I guess

the nerves of final exams finally caught up with her.

She asked me, this morning, to make her some "sick soup."

This has been a special memory for my bigger girls since toddlerhood,

and it is becoming a special memory for my smallest girl now.

It's a very simple soup in a thin tomato base, and it is delicious and soothing.

Saute onion and bell pepper and diced tomatoes in a bit

of real butter or coconut oil, and then add

a large can of tomato juice, and top the pot with water.

(You don't HAVE to saute the veggies, but it does add a unique flavor.)

Salt and pepper to taste, and let slow simmer all day.

It smells wonderful.

Shortly before serving, add elbow noodles.

Nani had five bowls ... count FIVE BOWLS ... of this soup.

It's that good!

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Then tonight, after the house got quiet, I started a large pot

of green chili stew for tomorrow.

Two pounds of beef, browned and drained.

Two cans of Hatch green chili enchilada sauce

Fresh anaheim peppers, chopped

One large onion, chopped

six to eight large potatoes, chopped

garlic, salt, and pepper

Fill with water

(If you don't have fresh green chilies, just use three big cans of diced.)

There's a secret ingredient I also add, but I can't tell you what it is

... sorry ...

the above listing is still out-of-this-world.

(I know, I know ... LOL ... slap me)

Like I said, I started the green chili stew tonight ... and after it cools

it will go into the frig to absorb all the subtle flavors. 

In the morning, I will peel off the yucky fat layer on the top.

And then I'll season it just a little bit more

(to replace what was skimmed off with the yucky fat layer)

before I slow simmer all day.

Serve with grated cheese, chips and salsa, and warm tortillas ... yummy!