i must admit this soup is beyond simple in preparation ..
so much so that you might toss your wooden spoon
on the counter and walk away,
having expected far more from me.
or ... you might just realize that not
everything need be time consuming and laborious.
okey dokey?
please know it IS delish
and you need to try this
coddiwomple
skittle skattle
recipe.
also note that i'm not a cook who measures.
rarely. typically i eyeball what i'm prepping,
making changes along the way. as such,
don't expect exact measurements though
there may be reason
to reconsider this practice.
keeping this in mind, I've shared
the overall ingredients and process
at the bottom of this blog post.
it all began with making chicken soup..
chicken stock (i make my own then freeze in portions),
saute'd onion, celery, carrots,
dried parsley, fresh cracked pepper, a tiny tich of thyme.
i had some leftover jasmine rice i added to the hot broth
then ladled into our bowls at which time a few
good hunks of cooked chicken breast
was added as well.
i had more broth mix than chicken
so i froze what was left for another day.
the other day was that another day.
into the crock pot it went with the plan
to add cooked chicken later just before serving.
but that didn’t happen.
((enter :: soup transformation))
((enter :: soup transformation))
i remembered there was oven baked bacon in the freezer
as well as cans of white beans and tomatoes in the pantry.
while i gathered those cans and the bacon, i also
grabbed my immersion blender and whirled the
stock mix just a bit while in the crock pot,
knowing it would result in a creamy texture.
i left chunks of veg (onion/carrot/celery).
then i drained the white beans and tomatoes
and added those to the pot,
along with rough chopped bacon.
we prefer a thicker more hearty soup ..
almost stew like .. with a fork standing upright
without any aid of hand.
yes. that.
personal preference.
keep that in mind when you
make this soup as you may desire
to leave out as much white beans
or whatever - to better suit your preference.
set to low, i let it go a couple hours
resulting in a rich, thick, soup
sure to please both the hubs and me
on that chilly December night.
with fire glowing we supped.
and it was good.
so.
near as i can determine here's
what i used in this soup:
8 cups good chicken stock
1.5 cups cooked rice
dried parsley/pepper/thyme
1 large clove garlic - pressed
1 large clove garlic - pressed
4 carrots/3 celery stalks/1 medium onion
{all rough chopped then saute'd in evoo}
… at this point use your immersion blender
to slightly whirl the above ingredients ...
then add:
10 slices cooked bacon - rough chopped
2 cans white beans - drained
1 can tomatoes - petite cut - drained
i made bread earlier in the day
which was the perfect addition
to sop up any left over soup.
.. as if ..
wink
.. enjoy ..
sherry
I make a vegan version of this all the time. Delicious!
ReplyDeletewould love to know that recipe! we have a friend who is on a vegan diet (for medical reasons).
DeleteYour recipes always have me hungry! I'm not a huge bean eater, but this would tempt me!
ReplyDeleteYour an intuitive cook, and an excellent one!
thank you for that sweet compliment, Deanna. :)
Deletei'm not a huge bean eater either - but boy
oh boy this was yummy.
Sounds yummy! I think I'll have to add this to my list of winter-y soups to make.
ReplyDelete~Adrienne~
do!!! you and the hubs would love it.
DeleteI hope. ;)
I think I can even smell this!
ReplyDeleteIt looks so good.
the aroma IS wonderful..
Deleteit's a filling soup so it'll
go a long way with company
i'm thinking.
Yum!
ReplyDeleteKim
indeed yum.
Deletedouble yum.
triple.