Saturday, November 5, 2011

A "What's Left In The Fridge Veggie Soup"

Just as the title suggests, this veggie soup was self-created with whatever I could find in the fridge.  It was one of those days where we REALLY needed to go to the store, but it was so cold and nasty out.  Dinner was a necessity, and there was minimal food in the fridge. Hence, A "What's Left In The Fridge Veggie Soup" was created.  This soup produced leftovers for a few days too.  "C," The Official Taste-Tester, gave it a 9!

A few days before making this soup, I did a bean "experiment" that produced WAY more beans that I had expected.  I typically just use canned beans, but I decided bulk beans would be fun to try.  (Note to self, pay attention to that little label that says dried beans will increase by 2 to 3 times when cooked). Also this process took much much longer than expected.  It felt like I had beans soaking and simmering for days.  While I like the concept of using bulk beans, it's just not for me.  I'm more of an instant gratification person when it comes to bean consumption.

Yep, that's a LOT of beans
Even more beans...

Ingredients: (Makes enough soup for lunch/dinner for a few days!)

2 tbsp. olive oil
3-4 chopped scallions
2 cups mixed beans (you can used canned too)
1/4 small package baby carrots
4 cups water (might want more though)
1 small box broth
1 can chopped tomatoes
5 bay leaves
1/2 package shredded carrots
1 tbsp rosemary
1 tbsp thyme
1 bouillon package
2 tbsp garlic salt
Shaved pecorino romano cheese

1)  In a very large pot, heat oil on medium low.  Add in scallions and let cook for about 3-5 minutes.

2)  Add in beans.  I used the mixture of beans from what I had made before (kidney beans, navy beans, chick peas, adzuki beans, black beans, and black eyed peas). You an also easily just use a few cans of beans.  Let cook for about 5 minutes.  

PS: Whole Foods is a GREAT place to get different types of beans! I had never heard of adzuki beans before, but found them at Whole Foods.

3)  Add in baby carrots and water.  I only used 4 cups, but it could probably use up to 6 cups of water, depending on how many beans you use.  As the soup sits, the beans and the quinoa really soak in the water.

4)  Add in broth, tomatoes, bay leaves, shredded carrots, thyme, rosemary, and bouillon package.  Let cook on medium-low until the carrots are soft, about 30-40 minutes.

5)  While the soup is cooking, make the quinoa in a different pot, following the directions on the package.  When the quinoa is finished add it to the soup mixture.

6)  Just before serving, shave some pecorino cheese on top.  I also served the soup with some mini cornbread muffins.

~Eat Well and Be Happy~  

1 comment:

  1. Becky, that is a pretty soup! I rely on legumes and quinoa for much of my protein, so this looks like a meal to me!