Saturday, August 29, 2015

Thursday Night Soup. . .on a Saturday

Over the past few years, I've slowly built my kitchen up one recipe at a time.  When I'm not swamped with softball games or practices or social engagements or out of the country, I like to pick a new recipe or two every weekend to try out for the week.  This usually involves unused ingredients being left in the fridge.  Ingredients that I always have the best intentions to use up. . .but hardly ever do.  

This week I ran across mention of a "Thursday Night Soup", which is based on the working class experience that with paydays being on Fridays, the pantry and fridge look pretty bare on Thursdays.  The basic idea is to make a soup base and then toss in whatever leftovers you have in the fridge.

This is my first attempt, and it turned out so good!  This might be the solution to all my leftover ingredient problems!

That, and I also just really love soup.



Thursday Night Soup 

2 T olive oil
1 sweet onion
2 cloves garlic
0.5 can tomato paste
1 package hot links (6 links)
1 red bell pepper
0.5 package Trader Joes Italian kale
1.5 c cooked brown rice
4 c beef stock
1 handful minced fresh parsley
s & p

1. Heat olive oil in a pot over medium heat.  Add diced sweet onion and saute (5-7 minutes).  Season with salt and pepper.
2. Mince garlic and throw into pot.  Saute until fragrant (1 minute).
3, Add tomato paste and sliced hot links. 
4. Dice red bell pepper and add to pot.  Add a little more salt and pepper.  Stir everything until pepper is slightly softened (3-4 minutes).
5. Pour in beef stock and add veggies and cooked rice.  Bring to boil.  
6. Mince parsley and stir into soup.


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