Fall Soup Supper

I have decided to start a new tradition. I read in a magazine about a woman who makes a batch of gingerbread cookies on the first rainy day of Fall every year. When I read it, I instantly decided I liked the idea. However, I put a twist on it and decided that I would start making a pot of soup on the first rainy autumnal day each year. Yesterday was it and I already had grilled ham and cheese sandwiches on the menu. Perfect! Since I already had most of the ingredients and could have J pick up a can of corn and some beef broth on the way home, I decided to make alphabet soup. I also served the kettle chips I'd bought specifically to go with the sandwiches (which, by the way, are just grilled cheese with some ham thrown in-peppered ham, this time) and some Pink Lady apple slices drizzled with lavender honey in honor of Rosh Hashanah. I haven't yet figured out how to keep the soup from becoming casserole upon standing, but it makes a tasty casserole, too. I'd thought maybe pre-cooking the alphabets would help, but no. So, I guess I'll keep tinkering away on that. In the meantime, give this a try.

Alphabet Soup

6 c. beef broth (you could also use water, but the flavor won't be as rich & I might add another cup or two of broth next time)
1 big handful fresh green beans, broken into small pieces (canned or frozen could be subbed)
A couple/few peeled & diced carrots
2 bay leaves
1 tbsp. vegetable oil
2 diced onions
A couple/few diced stalks celery
1 tsp. basil
1/2 green pepper, diced
1 can corn (or a heaping cup of frozen-or you could cut it off ears, too)
An overflowing cup of frozen lima beans (I like Fordhooks, but if you like the baby ones, use 'em)
1 can diced tomatoes, not drained
2 c. water
3/4 c. alphabet noodles (I might take it down to half a cup next time to avoid the casserole effect)
Salt & pepper, to taste
(Keep in mind that you really can use whatever veggies you have on hand. I'd've thrown in a diced potato if I'd had one around. You can change up spices, too. I would not omit the tomato or the onion, though)

Bring the broth to a boil in a soup pot. Add green beans, carrots & bay leaves. Cover & cook on medium until carrots are just tender, then cover & lower to a simmer. Heat oil in a skillet, then add onion, celery & basil. After 2 minutes, add green pepper & sauté until tender, taking care not to overcook. Add to soup along with corn, limas & tomatoes. Bring the water to a boil. Add noodles and cook 5 minutes. Drain & add noodles to soup. Cook another 5 minutes. Adjust seasonings before serving.