Someone's in the kitchen with Diiinaaaahhh!

My family loves Autumn, because that's when I start making big ol' pots of homemade soup. Tonight I tried a recipe found over at Suzette's Joy of Soup blog, which is hella good. In fact, I'm working my way through a steaming bowl right now, with a grilled cheese sandwich at my elbow.

The original recipe is here, but below I'll explain how I bastardized it to fit the ingredients I had on hand. You can assume any eloquence is hers or accidental on my part.

Ham and Tomato Soup

1 can Spam, cut into a large dice (You don't like spam? Weirdo.)
1 onion, chopped
1 1/2 cup frozen corn
1 large can of crushed tomatoes
2 potatoes, peeled and cut into 1" dice
1 tbsp. soy sauce
1 tsp. sugar
1 tsp. Tabasco pepper sauce
3 cups of chicken or vegetable broth

That's right, I used spam instead of ham. Deal with it. I also accidentally picked up creamed corn instead of regular canned corn last week, but a quick root through the freezer saved the day there. I also changed up on the canned tomatoes, bitterly clinging to the idea that my pantry and I were self-sufficient. Since they weren't the called-for Italian-y, I added about a half teaspoon each of basil and thyme, a quarter teaspoon of garlic powder, and a few shakes of parsley. I also didn't add salt, because, like, it's spam.

Next time, I'll make it the right way, but I'm telling you, if this was wrong then I don't want to be right.

Place all ingredients into a large soup pot and simmer together for 45 minutes until the potatoes are tender and the flavors are blended. The tabasco sauce suffuses throughout the other ingredients to enhance the flavors and create a piquant undertone to the whole thing. Yum.

Note to self: more tabasco next time. And yes indeedy, there will be a next time!