soup

Now the most important step to making a really great soup is preparing the stock. Seaweed and some salt make a great, savory stock. We'll just bring some water to boil, and then stir in the seaweed, salting generously. Now set that on the back burner to simmer, while we prepare the vegetables. We'll need some sweet spring carrots, small golden potatoes, and, of course, celery, all cut into medium sized chunks. By now the stock should be just about ready, giving off a nice, fragrant steam. We'll add in the stew beef, and then the vegetables, and then cook on medium heat until the potatoes are just done. You can test this by sticking them with a butter knife. If the potato slips back off the knife, it is done. And there you have it, a hearty homemade beef and vegetable soup, great for winter days or convalescents!

"Sandy! Sandy! Time for din-- ugh, that's gross. How many times have I told you not to play with mud?! It's dirty!"

"I was making soup! For Mama!"