Below is a long recipe for a soup you will never make. It’s delicious, satisfying, low fat and perfect for lunch, but you will never taste it. The truth is that once this pot bottoms out, I won’t taste it again either.
Flung together from on-sale produce, thoughts of Mexico, and carb guilt, this soup was a custom designed never to be duplicated.
I torture you with this information because I want you to make a whatever soup of your own. Grab a big pot, pull out all your spices and go all mad scientist with wild hair, steam in your face and lids clanking to the floor.
Throw efficiency to the wind. I carefully dressed and roasted four on-the-bone chicken breasts just to shred them to bits with my bare hands.
Before you jump onto Mr. Toad’s wild ride, let me give you a couple of guidelines.
Begin with a broth or stock you really like. If that means using bouillon cubes, go right ahead.
Sweat your veggies before adding the hot broth. Letting them sizzle gently in olive oil will bring out the flavor.
Have a tasting cup or saucer ready. Don’t screw up a whole pot of soup with one bad spice selection. Instead put a couple of tablespoons in a small cup, season and sip. If your micro version works, you can safely upgrade.
Please come back and tell me how fantastic your soup was.
Whatever Pepper Chicken Soup with Beans
2 cups chicken (shredded)
8 cups broth or stock (heated)
1 medium onion (1 cup chopped)
2 celery stalks (chopped)
½ cup green pepper (chopped)
1 cup long Italian pepper (chopped)
¾ cup red pepper (chopped)
¾ cup carrot (chopped)
1 15oz can of corn (with juice)
1 can cannelloni beans (drained and rinsed)
2 bay leaves
½ tsp cinnamon
¼ tsp all spice
½ tsp cayenne
½ cup milk
Add onions and celery to a pot with a few tablespoons of olive oil. Cook on low heat until translucent. (about 8 minutes).
Add peppers and carrots sprinkling with salt. Continue to cook for an additional 5 minutes.
Add corn and beans.
Pour hot broth over vegetables.
Add bay leaves, cinnamon, all spice, cayenne and salt to taste.
Simmer covered until vegetables are tender (about 20 minutes)
Add chicken and milk