Kam from "The Sophisticated Gourmet" came up with this name and I love it! I NEVER would have thought of that to save my life! A big thank you to Kam and folks please be sure to visit his blog because he is a fantastic cook and his blog is the bomb! He also just redesigned it and I like to think my graphic design finesse has inspired him! hee heee!!! I visit him all the time for inspiration and also because he is such a good writer and a very good foodie friend!
Kam, especially for you, I created you this award and you can take this and show it proudly on your blog! I hope you like it!
And a special thank you to all of you for your ideas, I feel very blessed to have so many wonderful foodie friends out there! :D So with further ado, let me introduce you to....
Ordinary Soup Made Gourmet
The Origins of where the idea for this soup came from...
So it was about two weeks ago one night when I was pondering what to cook for dinner for hubby. I know he likes soups but they must be filling for him. Not a broth but have some 'meat' to it even if it's filled with veggies. So I looked in the frig and I had all these things...frozen corn, green beans, can of diced tomatoes, some chicken rice soup from the Chinese restaurant down the street, (hubby was craving some sweet 'n sour chicken so I ordered that for me and for me the soup), I also had a bag of potatoes and well...you get the point. I made a soup, I threw everything I had that day into this soup and I had no idea how it would come out! To our amazement, we LOVED it!
In fact, hubby ate most of it and asked me to make it again. Before I decided to do that, I figured I had better write down my recipe so I will not forget and here it is, you gotta try it!
There's Hubby's hands gettin' ready to stuff his face! haa haa!
The best part about this is it is all cooked in the 1 pot! I love that, hardly any clean up and not too much prepping either. The only thing I did was peel and dice my potatoes. Funny thing I didn't add any onions to this. You can of course but I didn't feel like prepping anything when I fixed this so I used dried herbs since the soup took me about 1 hour to complete, I knew I wouldn't have to worry about burning dry herbs the way fresh ones can if cooked too long. It was a comfort meal for sure. The house smelled so good for days and before long when I went to get another bowl, I saw the pot soaking in the sink! Hubby had cleaned it out!
And now for the ingredients:
Ingredients:
1 bag of frozen corn
1 bag of frozen cut green beans
1 can diced tomatoes (drained)
chicken rice soup (drained) from my local Chinese restaurant, but certainly you can use 1 can of your favorite chicken rice soup
chicken broth
dried parsley
dried basil
dried oregano
1 potato (diced)
ketchup
butter
Preparation:
In a huge pot, mix the green beans and corn and cover with stock or water just enough to coat and add some butter. Stir until butter has been incorporated and cook until tender about 25 to 30 minutes. Then add tomatoes, potatoes, chicken/rice, a little dry parsley and be sure to add a bit of kosher salt and pepper. Cook on medium until the potatoes are fork tender. Then add about 3 squeezes of ketchup and stir soup. Sprinkle the dry herbs in and taste to see if is seasoned enough for you. Serve hot with some crackers! Total cooking time for me was 1 hour, that could vary depending on the cooking temperature of your stove.
Now for my veggie friends, omit the chicken broth, chicken rice soup and substitute it with veggie stock. You can omit the chicken rice soup altogether and add another veggie if you like!
I submitted it to Deb's Souper Sunday this week when I first posted the recipe!
Okay, this looks really good! I've got to try this. Question: would you want to name it after your husband?
ReplyDeleteResponse to Kamran Siddiqi:
ReplyDeletehaa haa!!! Naw! I want a real name so give me suggestions! You're very creative!!! Email me some names dude!
Vegetable Gumbo Stew Soup, that includes almost everything.
ReplyDeleteHow about "Everything But the Kitchen Sink Vegetable Stew" Hee-hee. Looks great, Kim. Carol
ReplyDeleteHow about "Everything But The Kitchen Sink Vegetable Stew" Hee-hee. Looks great, Kim.
ReplyDeleteLooks like you used a lot of Italian herbs...how about Italian Vegetable Stew?
ReplyDeleteYou could also use Italian style diced tomatoes to bump up that flavor a little. What do you think about using a can of chicken rice soup instead of ordering from a Chinese restaurant?
Response to J.A. Howard-Gibbon:
ReplyDeleteGreat name!
Response to Carol Scanian:
haa haaa!11 Thanks Carol!
Response to Rachel:
Thanks for your tip on the Italian diced tomatoes, I just didn't have it at the time and sorry I didn't clear up that the chicken rice soup from the Chinese restaurant was because the night before we had ordered food from them so since I had it, I decided to add it in. I like your name for it too! :D
I kinda think the name that you have used, The Everything Soup is just perfect already.
ReplyDeleteResponse to WizzytheStick:
ReplyDeleteWell, I thought about it and then I felt like it didn't do the soup justice to call it that, I was hoping for a creative name, "The Everything Soup" sort of sounds impersonal if you know what I mean.
It looks very hearty and delicious! Thanks for sending it to Souper Sundays. Good luck with the name search--I am not creative enough I think as I like "The Everything Soup" too! I did mention in the SS round-up that you are looking for a name for it.
ReplyDeleteAloha,
Deb
The "Not bought, thrown in a pot, made it hot, made a lot, gave it what I got, forever sought" Soup.
ReplyDeleteI don't know...I am tired and hot and my brain is melting.
hahhahahah
Love ya!