A strange thing happened the other night. I made something for dinner that actually required a cooking process. Which is different from my recent go-to of Things That Can Be Made In 5 Minutes and/or 5 Ingredients.
It was so wonderful. I miss being in the kitchen.
I felt like making soup and liked the looks of this recipe for Turkey Vegetable. So I came up with something loosely based on the original recipe. And when I say loosely I mean that my version also had turkey. And vegetables!
Here’s what I threw together:
The Things In The Fridge That Can Go Into A Post-Thanksgiving Soup, Soup
- Heaping Tbsp Olive Oil
- 1 Medium Onion
- 2 Minced Garlic Cloves
- Salt and Pepper
- Diced Carrots
- Diced Green Beans
- Thinly Sliced Brussels Sprouts
- Fresh Sage
- Fresh Rosemary
- Chicken Stock (32 oz)
- Diced Tomatoes (28 oz)
- Heaping Tbsp Tomato Paste
- Cannellini Beans (14.5 oz)
- Cooked Brown and Wild Rice (I used this one)
- Leftover Turkey
I let the onions, garlic, and some salt and pepper party with the olive oil for a few minutes over medium heat before adding the fresh herbs and the rest of the fresh vegetables. They all cooked together for another few minutes.Then I added the stock, tomatoes, paste, beans, and rice, and let that simmer for a good 10-minutes or so. I added the turkey in during that last minute just so it could heat up without overcooking.
Start to finish: less than 30 minutes. Because even when I’m not being low maintenance in the kitchen…I’m still pretty low maintenance in the kitchen. And, bonus, being flexible on the ingredient list let me use up a bunch of stuff that would have started growing other stuff soon had I not used it all in this soup.
That’s a win/win, I think.