I tend to agree with Willie…the MORE the bettah!!!
Maybe it’s because my Mom used to make what she called her Kitchen Sink Vegetable Soup…she threw in everything but the kitchen sink!!! She cooked fresh foods 3 or 4 days a week & we ate leftovers on the off days. Eventually, the fridge became full of left over veggies & Mom grew up during the Great Depression & she NEVER wasted food; so, she’d start a pot of tomato soup & open container after container of left over veggies. IF they weren’t bad, they’d get dumped into the pot. Occasionally, she’d add some fresh onions, garlic, or mushrooms to enhance the flavors. I looked forward to her KSVS because EVERY spoon full was a delicious & exciting flavor. One might showcase the tomatoes, the next the peas, the next the potatoes, etc. I never knew what surprise I was about to taste!!! I don’t think that she ever used 2 different meats. During the winter, I keep a pot of soup waiting in the fridge so when I come in cold that I won’t need to do much cooking…heat & serve is more my style!!!
Although I enjoy eating smoked sausage, I don’t usually care for it in my soups. I prefer building my soup around the “main meat” ingredient & letting the pot determine what veggies follow. Some pots showcase potatoes, some pasta, & some have a little bit of both. I love the flavor of pasta followed by the flavor of potato!!!
Some call it soup, some call it stew…I just call it delicious!!!