It's everybody's favorite: Raid-the-fridge soup! So easy, and usually pretty good. This one started with bell pepper, onion, celery, garlic, and mushrooms sautéed in a bit of olive oil and then simmered in a broth made from Better than Bouillon No Beef and some nutritional yeast. After it had simmered for about 20 minutes, I added the last bit of my Mexican rice and the filling I had leftover from my stuffed peppers.
This was really good soup. I thought it might not be because I was mixing some Italian-type things with some Mexican-type things, but the overlap--tomatoes, oregano, etc.--must have made it work. These are the kinds of meals that make me feel less anxious, because winging it in the kitchen is a reassuring skill in these weird times.
After a solid week of soups and chili, my boy was so happy to have mashed potatoes tonight! Many soup lunches lie ahead for me. Gave my dad soup today, he gave me a beautiful loaf of Italian bread, which will elevate the soup lunches. This weather has been hard! I can’t imagine making another soup, until next week. Ha
ReplyDeleteThe weather here is wild! I haven't been eating that much soup, though. I feel like maybe I should be eating a lot more soup.
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