Somehow I got a cold this weekend. It may have had something to do with me giving high fives to 2,000 freshmen on Friday, but who knows. We haven’t been to the grocery store in ages, and yesterday I felt yucky but needed something soothing to eat. I made soup, despite the fact that it’s technically still summer (although this weekend felt more September-ie).
This was one of those use everything I have type meals…so, I pretty much used anything we had, and you could certainly leave things out or add things in according to what you have on hand. No need to go to the grocery store–use up what’s left over when you’re feeling lazy and tired. I’m currently feeling lazy as well, so this will be a bare-bones operation as far as recipes go.
Step 1: Slice 2-4 garlic cloves, sautee in olive oil, add heaping spoonful of flour to make a roux.
Step 2: Dice red onion. Add to pot. Sautee until flour turns golden.
Step 3: Add several cups of chicken stock. Stir until roux is dissolved. Add 1 diced potato and 1 diced tomato and boil.
Step 4: Cover and simmer, 20 mins.
Step 5: Add frozen broccoli, roasted green chili, and green onions.
Step 6: Cover and simmer, another 20 mins.
Step 7: Add frozen corn. Bring back to a boil.
Step 8: Serve. Put pieces of cheese on top (I used the pre-sliced sandwich havarti and jack).
Step 9: Enjoy!
Ideas on things to add: shredded chicken would be great, rice would work, I really wished I had some type of beans to add (black or kidney especially). I can’t believe I made soup without celery–if you make this you need to add it for tons of flavor.