Whenever I’m feeling kind of low or my arthritis is flaring up, I turn to soup. So yesterday, feeling both low and not physically at my best, I came up with this easy recipe for a cheesy vegetable soup for dinner.

Now, for those who know me personally, please don’t worry about either my mental health or my physical well-being. Every once in a while, when I read about all the morons out there who cause trouble just for the shear pleasure of doing so, their antics over-whelm me. I simply can’t understand or empathize in any way with their stupid and destructive behavior. I lose all ability to sympathize in any way with their fundamental right to be nitwits. In other words – I want to take a bucket of ice water and pour it over their heads. Or better yet, become Marshall Dillon and throw all their racist, destructive, malevolent butts in jail. And, throw away the key! I know. Tell me how you really feel, Patti!

But as much as I try to stay mad or moody or depressed, it only lasts for a day or so. Then my usual calm and equanimous nature springs back and I once again feel magnanimous towards all my fellow denizens of mother earth. (Well, most of them anyway!) And because of fast acting drugs, I can usually force my arthritis into submission within a couple of days also. So, like I said, not to worry. I’m much better today. But back to this soup.

I had some bacon that needed to be used. I also had a small green pepper on its last legs (so to speak), and some broccoli that was well past its pull date. (I know. Fresh veggies don’t come with pull dates. But if they did……) Anyway, I decided a nice hearty vegetable soup would be just what the doctor ordered. But not too healthy. Considering my mood and joint pain, I felt in need of comfort. And of course, felt I well deserved it too. Mr. C. offered to either cook dinner or go pick something up, but I had been inactive all day. And as I am fond of saying, busy hands are happy hands. (No, I don’t always say that. But it has always worked out that way for me!) So, to the kitchen I proceeded.

And after spending all of an hour plotting, planning, hacking, slashing, cooking, and simmering, dinner was on the table. And I felt better. Not only about the state of the world, but my arthritis seemed to have taken the hint and faded into the background.    

So, if you too have days when life seems more difficult than usual, may I take this opportunity to recommend soup. There is just something about a big old bowl of soup that fairly screams “it’s going to be OK”!

As always, treasure the good times, work through the rough patches, and don’t let others influence your feelings of joy and happiness. Peace and love to all.

6 oz. meaty thick bacon, cut into small pieces

1 carrot, shredded

2 celery stalks, thinly sliced

½ med. onion, finely chopped

1 green pepper, finely diced

3 lg. garlic cloves, finely minced

freshly ground black pepper

3 c. water

2 tsp. chicken base (I use Better Than Bouillon Chicken base)

dash hot sauce, such as Frank’s RedHot Sauce

2 c. chopped broccoli (I cut the broccoli into small bite-sized pieces)

2 T. flour

1 c. milk   

1 sm. (4 oz.) jar sliced pimentos, drained 

2 c. grated sharp cheddar cheese, or more to taste

¼ c. loosely packed fresh parsley

Fry the bacon in a large, covered soup pot until crisp. Remove the bacon leaving about tablespoons of the grease in the pan. Add the carrot, celery, onion, and green pepper; cook until the onion is soft. Add the garlic and cook for 1 minute. Add the black pepper, water, chicken base, and hot sauce. Cover the pot, bring to a boil, reduce heat and simmer for 20 minutes. Add the broccoli and cook for a couple minutes or until crisp tender.  

Whisk the flour and milk together. Add to the pot and stir until the soup is bubbling and thick. Add the sliced pimentos, cheddar cheese, cooked bacon, and parsley. Let simmer for a minute, then remove from heat. Stir until the cheese melts completely. Taste and adjust seasoning.