Is it really May??

     The calendar says that today is May 5th (Cinco de Mayo), but when I step outside my North Carolina home, I would swear that it's gotta be February.  Brrrr!  Cool, damp, breezy... where the heck is my springtime weather???  Spring is normally my favorite time of the year.  I love the flowers in bloom, the lawn that is lush and green, and the chance to wear flip-flops without freezing off my toes.  We have had very few days where I could stand to wear my flip-flops out of the house.  I am a summer-time girl.  Maybe that is because I am a teacher, and I look forward to a break where I can get things at home and school organized, and I can do lots of fun activities and trips with my boys, but I think I've always been a summer-time gal.  Summer always meant lots of swimming, lots of jumping on the trampoline, lots of climbing trees, and lots of games in the yard (wiffle ball, rolley-bat, freeze tag, etc.).  I am so ready for summer to be here!
     The only good thing about the weather being so chilly is that I have additional opportunities to make soup.  Normally, I only make soups during the fall, winter, and early spring.  I love a good, hearty soup.  I like that they usually can be made quickly or in a crock-pot.  When you have an entire meal in one pot, clean-up is a lot easier too!
So, on this dreary, chilly MAY day, I am making one of my favorite soups.  I remember my mom making this soup when it snowed and we were all home from school.  I also remember my Aunt Helen making this soup with her divine sourdough bread.  Mmmmm!  Okay, well I have no snow and no sourdough bread.  Bummer!  The soup won't be the same, but it will do! ;)
     I am tweaking this soup today, because I just don't have the exact ingredients on hand, and I am NOT going to the grocery store in the chilly, drizzling rain today.

Here's what you'll need:
4 c. cubed peeled potatoes
1 c. sliced fresh carrots (1/2" slices or smaller)
1/2 small onion, diced
32 oz. chicken broth + 2 c. more
2-3 chicken breasts, cooked & cubed OR 1 lb. ground beef, browned & seasoned w/ salt & pepper
1 1/2 c. frozen corn
1 1/2 c. frozen lima beans (or other bean - I am using green beans)
1 12 oz. can tomato paste

Here's what you'll do:
1. Cook potatoes, carrots, & onion in 32 oz. of broth for about 10 minutes on medium (low boil or simmer).  Meanwhile, prepare chicken or beef (or ground turkey).

This shows the veggies, just after adding frozen corn.

2. Add in frozen veggies and extra broth (as much as you feel like you need) and cook 3-5 minutes longer on low.
3. Add in meat and tomato paste.  Stir until well combined.  Add seasonings of choice and let simmer 1-2 minutes longer.

Finished and ready to serve.  It smells so good!!!

**Okay, I'm going to be real honest with you...I love this version with chicken the best.  I cook the chicken and save the "broth" it cooked in for my extra two cups.  If you don't cook your chicken or you use beef/turkey, you can just add two cups of water and add a bouillon cube or two.  Also, I didn't have any frozen beans today, so I used a can of green beans, drained.  I just waited and added them in with the meat and tomato paste.  Still worked just fine.  Just FYI!  Enjoy!