The other night I made some sauteed green and yellow squash for dinner, minus the tomatoes plus some red peppers. This is a standby vegetable dish for me, being very flexible and loose. This time I used onions, garlic, green zucchini, yellow crookneck zucchini, and some sliced red pepper. Mmmm…. but I made too much. Not a problem! Throw it in the soup pot later in the week.
Tonight I looked through the vegetable drawer and the pantry to decide what else to throw in. I rejected the leftover brussel sprouts, thinking they’d have too strong a flavor. I also rejected the leftover butternut squash since it was so sweet.
From the pantry, I pulled out a can of corn, a can of tomatoes–oh, I’ll use up those tomatoes with diced jalapenos I bought by accident!–and a can of kidney beans. From the freezer, I pulled out a quart of turkey broth. Since I wanted a lighter soup I ended up not using the beans, but I may add them when I heat up the soup for lunch tomorrow to make a heartier meal. Pinto beans would be good also.
- 1 quart of chicken or turkey or vegetable broth (or water in a pinch)
- 1 can of corn, drained
- 1 can of diced tomatoes, undrained, preferably with jalapenos or chiles
- 1-2 cups leftover or frozen cooked vegetables
- salt and pepper to taste
At the table, though, I had the absolute winning idea that made this an unforgettable soup!
The other night when we had company for dinner they had brought the Caesar salad with these to-die-for homemade croutons. A lot of croutons! Really good croutons! I’ve made salad twice now and still have some leftover. I threw some of the croutons into my bowl of soup and oh my: perfection in a cup of soup!