Thursday, December 15, 2011

Lauren Lately: Anything but the Kitchen Sink Soup

With winters tentacles firmly rooted, I've been craving and making lots of "cozy" soup dinners.  Warm, thrown together without precision, better served with a hunk of bread... that's Lauren Lately!

Anything but the Kitchen Sink Soup
  • 2+ types of veggies, chopped into bite size pieces (Yesterday I used 2 carrots, 2 celery stalks, and 1 cup of frozen CSA Swiss Chard. Small potatoes and turnips work well too)
  • 1/2 an onion, chopped
  • Protein of choice and/or a can of beans
  • Olive Oil
  • Stock
  • Herbs
  • Optional: Parmesan cheese
  • Saute your onion, and any hardy vegetables in olive oil over medium heat for 4 minutes
  • If you are using it, add in the protein (2 crumbled sausages, 1 cup ground turkey, a handful of chicken pieces...) and stirring often continue cooking until warmed or cooked through
  • Cover the mixture with stock until everything is just submerged, then add another inch of stock on top
  • Add in any beans (kidney, garbanzo, black bean) or leafy vegetables (kale, swiss chard, radish leaves) and a couple sprinkles of herbs (dried or fresh rosemary, thyme, basil)
  • Cook over medium low heat for about 20 minutes, checking frequently until your sturdiest vegetable is cooked through
  • Optional: add in 1/2 cup of grated Parmesan cheese to thicken the broth
  • Enjoy with bread or crackers 

1 comment:

  1. Mmmm.... This is my kind of meal! Sounds delic. Love soup season!!


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