Just Make Soup

My family gets an organic produce delivery once every 2 weeks. Most of them time we spread the goodness out over a week, but weeks like this week require creativity. My husband is out of town and when he returns, I am going out of town. All the organic goodness will go to waste if we’re not smart. So, you guessed it, I just make soup.
Soup seems daunting until you’ve made it once. One time and you’ll realize how easy and amazing soup is. I make HUGE batches and freeze.
Today I started with what was left of a chicken I roasted over the weekend. (I usually strip the bird and freeze the leavin’s until I’m ready to make stock.) You can start with a boat load of vegetables and achieve the same result. I filled the pot with water, the chicken, a chopped up onion, and the tops from the organic carrots. Carrot tops (unlike the comedian) are incredibly useful. You can’t eat them without swearing off anything green forever because they’re too bitter, but they add wonderful flavor to soups, stews, and sauces. I also had about a cup of dried black eyed peas that have been abandoned in my pantry for way too long.
I left the water to stew for about 3 hours. You don’t have to let it go that long but I had stuff to do so I did.
Not that pretty yet.
I unloaded the vegetable drawer. I pulled out zucchini, broccoli, kale, fresh corn, carrots, onions, and some frozen peas. Then I searched the pantry for more beans and brown rice.
 The trick is to throw the longest cooking vegetables in first, and add the fast cooking ones later. I chopped up the carrots, onions, and the broccoli stalks. I also grabbed about 2 cups of sprouted beans (I got a big bag of them from Costco) and a cup of brown rice. I threw it all in and let them hang out in the simmering pot for about an hour. Then I threw in finely chopped kale, broccoli tops, zucchini, and fresh corn. I didn’t end up using the frozen peas (I forgot about them).
I let it all hang out until the soup got thick, maybe another 20-30 minutes. So I started at about 12pm and finished at about 5, just in time for dinner. We ate and then I jarred enough soup for 8 big portions.
Don’t forget to label.

 

The great thing about soup is you can add different low-calorie condiments and get a new experience every time you thaw a jar. Add greek yogurt for creaminess, curry powder, sriracha hot sauce, fresh herbs, croutons, or even melted cheese! It’s a new dinner with every jar! And when my husband gets home he doesn’t have to worry about dinners or figuring out how to use all these vegetables. Viola! Just make soup!

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