Liquid Pizza Soup: The Cure for Winter.

It's that dreary, somewhat depressing last stretch of winter. Fresh veggies from the garden are a long way away, Here on the Hollowtop Farms homestead, I've used the last of the homegrown food I had preserved, with the exception of my indoor herbs. The budget is stretched thin as I'm saving every available penny to build a greenhouse. Thankfully, the eternal staple of homemade soup is here to save the day. There's nothing like a bowl of it to warm up the coldest day while going easy on the budget. I also find that it's a good way to rotate stock from the pantry.

Liquid Pizza is quickly becoming one of my favorites. Start with the basics, but make it your own! Soup is essentially anarchy in a bowl. Just about any vegetables that need used up can be tossed into these recipes, as well as any meat that needs used up.

The recipes are in small quantities, so you can easily do the math to make bigger batches.

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LIQUID PIZZA SOUP

- One can of tomato soup
- One can of pasta sauce
- Parmesan cheese (As much as you like. I add a ridiculous amount of cheese)
- Italian spices (Basil, oregano, thyme, salt, pepper, rosemary, parsley, garlic, etc)
- Italian sausage (Or whatever meat you need to use up!)
- Veggies (Anything you'd put on a pizza works. I like onions, peppers, and tomatoes)
- Pizza crust (I use the dollar store pre-made crust, but you can replace with bread, crackers, or chips, or just make your own!)

Fry up the sausage if it's not pre-cooked (I recommend a cast iron skillet to avoid the health problems associated with non-stick pans)

Blend all of the other ingredients (Except the bread) and heat until the cheese is melted and the vegetables are a fairly soft texture. 

Rip the crust into bite sized pieces and sprinkle them into the bowl. I also toss more cheese on top for a garnish. Basically, you can't add too much cheese.

It's ready to eat! Pro tip: You can use the name "Pizza soup" to sneak just about any leftovers past sneaky eaters.