But, Soup isn't just Good Food, it's also a Food of the Future. All that is old is new:

And, of course, all that is new is old as well:

You see, our parents, grandparent and great grandparents have seen this story before, but we've only heard stories, stories of hardship, of joblessness, of making do with far less, and of fighting for our rights, our arms up and not down. Keep that in mind while you watch the slow train wreck which is inching its way to your station. And remember...whatever else may happen, it is still true. Soup is good food.

Now, those who know me best know that, when times really are shitty (and I've had my share of those times) there's nothing like a stock of cheap beer (but not too much! you've got to keep your fight, dammit!) and whatever vegetables you can get your hands on. You'd be surprised how many mouths you can feed, properly, with just a little bit of oxtail or pork bullion, as long as you can put in some onions, carrots, turnip, potato and perhaps one other vegetable. All it takes is a little know-how and, of course, a bit of time, the sort of thing many of us may start having more of than we know what to do with.

So, while you are in pitched battle with your bank, trying to screw you over like banks always do, or your healthcare provider who's come up with another way to bill you for something you don't quite understand whatever the bill collector and insurance company said, just remember...when you've gotten through the assholes, there's a zen moment waiting...cutting vegetables, and frying onions for a good soup base.

And don't forget to soak those beans.

A few of Redstar's favorite soup recipes.

Beef and Barley.

Fry in whatever shortening you have on hand two onions and an ox tail or beef shank, whatever is cheaper. Beef bouillon cubes work too, add two cubes per litre.

Once the onions and beef are brown, add 8 litres of water (if no beef, add the bouillon cubes instead). Throw in three cubed potatoes, three sliced carrots two cm, one or two cubed turnip, three celery stalks sliced one cm, and depending on whatever else you have, sliced leek greens, chopped green beans, green peas, et c.

Bring to a quick boil then reduce to simmer and add 4 handfuls of pearled barley when the potatoes are done (taste them) and let cook for another 15  minutes.

Leftovers and frozen vegetables work fine, you don't need fresh, all you need is a little time.

Potato Leek.

This is my daughter Manon's favorite food. Clean and chop 6 leeks, peel and slice six large potatoes and then clean. Fry leeks with as much butter to soften, but not on high heat, just soften. Once soft, add 8 litres of water and 6 bouillon cubes of either vegetable or chicken. Add also the potato slices.

Once the potato slices start to disolve, put stove to low and take a hand blender and hand blend the hole thing.  It looks expensive that Braun blender but, if you like soup, it will pay back in no more than a month, and I've still mine bought in Toulon 15 years ago, used with a transfo in the US.

Add salt and (white if you have it) pepper and you're done.

One last cheap and good for you recipe that your kids will like:

Canadian-style Pea Soup

Soak a half kilo (one pound) of green or yellow peas overnight. Then, drain the water and put in three litres of new water. Bring to a boil. Once boiling throw in a ham hock/jarret de porc fume.

Throw in a big can of canned tomatoes, three big carrots cut cross-wise, three big celeri stalks cut cross wise, three big potatoes, cubed, and one big onion, sliced and diced. Also mince in some garlic, three cloves, if you've got them, else garlic salt if you don't. Simmer for an afternoon.

If the ham hock is good and salty, you don't need more salt, but if it isn't (taste to se) add some but if you want pea soup quebecker style you have to add lots and lots of black pepper. Makes you skate faster. And no, not the fresh ground stuff. What, do you think you are a bubble American?