It honestly is cheat calling this a recipe. Saute some onions, garlic and peppers in herbed olive oil. I also had a few cooked potatoes, green beans, corn and carrots. A can of tomatoes wouldn't go amiss, so those were chunked in too.
As we made rice for a grilled tuna dinner, a bit of the rice was tossed in too. By evening, after it had sat a bit, the rice had absorbed much of the broth. Simple solution - add some more broth and seasonings.
This is different ( not by a lot but it is different) from the Fall River Soup I made last week. I didn't use wine this time and there were different veggies - but any time you can use up veggies on hand, soup is the answer.
Zero-Waste week.
This is meant for lunches and maybe as a first course before tonight's dinner.
Linking up to Deb at Kahakai Kitchen for her Souper Sunday series.
This week's linkup may be found HERE.
Those can certainly be the best ones, Vicki. We aren't super close to a grocery store so sometimes, we make do with what's in the fridge.
ReplyDeletePantry clean out soups are definitely some of the best and who doesn't love zero-waste?! This looks delicious--I like a thick and hearty soup like this. Thanks for sharing it with Souper Sundays this week.
ReplyDeleteIt's a pleasure, Deb. Soup making is always a treat, fun to make and you get a good meal as well.
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