Tuesday, March 4, 2014

Kitchen Sink Soup + Cheesy Croutons

I knew it was going to be colder in Atlanta than Florida. I mean, that was a given I could prepare for. What I did not prepare for was my utmost lack in desire to eat raw veggies. Usually, I'm a salad-a-day kind of gal. It's either a loaded and smothered salad, or at least on the side. But with the cold continuing to rear it's head at full force, I want warmth and comfort and "ahhhh.." So soup it is. And then again. And well there, what do you know? Again.

This post is intended to encourage you to make a creative "throw everything in" and call it good kind of soup that can be ready in 30 minutes. Yulp, that's it.

Obviously, it will taste different every time but as long as you follow the base guidelines, you're set to savor pure awesomeness and include more veggies in your wintery days. Who doesn't need a little more of that, right?? I'll include what I used, but then also at the bottom of the recipe you'll find other fabulous options. Bonus: don't forget the cheesy croutons which really turn your soup into something steamy and decadent.

Kitchen Sink Soup
This version serves 2 hearty portions but can be multiplied easy peasy with more broth/water and increased veggies

3 -4 cups water
1 vegetable bouillan cube (or use 2 cups broth, 1 cup water)
1 carrot, sliced
2 stalks of celery, sliced
1/2 teaspoon Herbamare (general all purpose seasoning, use poultry seasoning if not available)
1 bay leaf
1/4 - 1/3 cup leftover Butternut and Brussel Sprout Hash
1 can garbanzo beans, drained
1 cup left over cooked rice

1. Combine first 6 ingredients in a medium saucepan over medium heat until boiling. Boil for 5 minutes, helping to meld flavors
2. Bring heat down to low-medium and add in other ingredients. Simmer on low for about 15 minutes, until heated thoroughly and vegetables are tender.

Soup variations:
**1/4 - 1/3 cup veggie options: 
- leftover roasted eggplant, squash, zucchini, onions, mushrooms, potatoes, etc
- fresh/frozen broccoli, cauliflower, corn, green beans, squash, zucchini, okra, etc

**1 can bean options: great northern (white), pinto, small/large kidney, lentils, black eyed peas, cannellini, lima

**Starch options: cooked brown/wild rice, quinoa, millet, barley, potatoes, pasta varieties (something small like dilanti makes a beautiful soup addition), etc

Cheesy Garlicky Croutons
For 1 generous portion

1/4 - 1/3 cup of your favorite seasoned croutons
1 slice of daiya vegan cheddar cheese

1. Preheat oven/toaster oven to 375 degrees.
2. In a small pan or oven safe bowl, line the bottom with a single layer of croutons close together. Top with sliced cheese and bake about 10 minutes until cheese is melted and bubbly!

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