Rebecca Homecca

I just read that January is National Soup Month.  I am a big fan of soup, especially in January!

Here is a souper easy (ha!) 4 step recipe. This is top secret Rebecca Homecca stuff here, so pay attention!

Step 1: Saute the big three (onion, celery, and garlic) in some olive oil. This is your first flavor layer and how I start most soups. And don’t throw away those leafy tops to your celery! Add them to the soup (or thrown them in a salad for a nice surprise. They also add interest to chicken or tuna salad. Sounds crazy, but try it. Trust me!)

Step 2: Add your liquids. This may be broth and/ or canned tomatoes. For this example let’s go with 1 can chicken broth and 1 can diced tomatoes.

Step 3: Add your mixins. I like to use leftovers. Cooked chicken, leftover rice that you never know what to do with, chopped veggies (any variety), even leftover sauteed veggies works.

For this example, let’s pretend we had grilled chicken breasts and zucchini for dinner last night. Chop that up and throw it in. Oh, you made rice too? Nice! Throw it in. Frozen veggies are also a great option. You know me, throw a handful of corn in everything!

Step 4: Add your spices. Depending on what your leftovers were flavored with, you may just need salt and pepper. Otherwise I am a big fan of Mrs. Dash, she’s got a bunch of varieties, pick your favorite.

OK, now mix it up!

Use spicy tomatoes and green chiles (and corn).

Made too much macaroni or penne? Save it and throw it in your broth and tomatoes with some Italian Seasoning, zucchini, and carrots (and corn).

Leftover turkey finds a new life with rice, chicken broth, and soup veggies (don’t forget corn!)

Don’t be afraid. Because seriously, weren’t you considering throwing all that stuff away anyway?

This entry was posted on Monday, January 25th, 2010 at 10:09 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.