Wednesday, December 7, 2022

My Kitchen Pantry- Made Up Soup

   


  I knew I wanted soup and bread this weekend, but also something to send back with my daughter. A perusing of shelves, vegetable bins, and googling different recipes landed me making up a combination and crossing fingers. I soaked 1 pound of pinto beans overnight, and cooker Sunday. Half with the liquid went in the soup, the rest froze. I peeled and  diced, four small potatoes, and added them with the last 1/2 cup of onion pepper blend still lurking, 6 cups water, four teaspoons Better than Bullion, a hefty teaspoon of each pepper, garlic powder, and chili powder, and just let it all cook.

      Seperately, I cooked up an acorn squash in the microwave. Once done and cook enough to handle, I spooned scoops of the good "meat" out and into the soup pot. Another 39 minutes of simmering later, I used a potato masher to mash about half, and stir back in to thicken, but leave loads of beans, potatoes, an chunks of squash un- mushed. 

     No picture, it just looked like a coppery brown bowl of soup, but the taste was delicious. We added more chili and black pepper to taste though it probably was enough. Even DH chose to have this when I was going to offer something else. Three hearty portions eaten Sunday, two sent home with my daughter, two eaten last night with a sandwich, and one left for one of us for lunch. 

     The squash and Better than Bullion were the most expensive items, but all together, the pot had to be less than $6 to make, or 75¢ a portion. If I had made veggie broth from scraps and found a less expensive squash, or better yet, a grown from home, the cost could be halved. I know soup is hit or miss for people. We're soup people. Making something that appeals to a meat and potato man and a vegan eater is a win for me. I'm rarely afraid to experiment. I figure if the ingredients are liked, the combination should be liked as well. It felt good to get a little kitchen mojo back. 

19 comments:

  1. That's exactly how I look at a recipe. If we like the ingredients, we'll probably enjoy the dish. Glad you found a good meal that appealed to both the meat eater and the veggie lover. Have a great day Sam!!

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    1. It was creamy, but not mushy. I'd make again.

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  2. That's an interesting combo of ingredients, & sounds delicious!

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    1. I know, but the beans, potatoes, and squash worked well.

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  3. I love soups and the thrown together kind are usually the best.

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    1. It's been cold and snowy so not complaining about leftover soup this week.

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  4. Send me some of that kitchen mojo. I have been happily making Christmas treats, (feeding my fruitcake, Rollo's candies, fudge, etc) but pulling a big blank for dinners. We did have a nice roast dinner on Sunday, barbecued chicken on Monday, but last night, since I was in town, I picked up a take-and-bake pizzza....and my stomach is paying for it this morning. DD's birthday today, but she doesn't want a cake, and will probably be getting a meal with friends after work, so here I am with no ideas for dinner again. Maybe I will put together a charcuterie tray,

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    1. I will be making the Rolo pretzels this weekend. I've gone for meat, cheese, and crackers frequently for lunch.

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  5. You can't really go wrong with soup can you! Well that's not strictly true as I made a butternut squash soup last week - which was pretty stupid as I don't like butternut. Nah, even dressing it up in soup didn't help! Glad yours turned out better!

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    1. I've not been a fan of just butternut squash soup either. I think the trick with this was a less sweet squash, and leaving half in tact, not pureed.

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  6. Better Than Bullion is worth the cost and it's a staple in my pantry. Like you, I am not afraid to experiment with soup recipes. I just made an amazing butternut squash-cauliflower-carrot ginger soup. I generally pair it with a cheese quesadilla.

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    1. Quesadillas make a good soup side, or vice versa. Your soup sounds good too, though I'd make sure the vegetables stood out, not pureed.

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  7. Big fan of soups here! I have yet to make my own broth, but good idea on the squash, especially as they are so cheap this time of year!

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    1. I love acorn squash and need to cook it more often.

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  8. I cannot imagine squash in soup, just like you cannot imagine the taste of peanut butter and Miracle Whip.

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    1. You're right there. Different taste buds. I'd never eat Miracle Whip period.

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    2. Really, I could eat it with a spoon, but I don't. The other day I had some MW and peanut butter together! YUM!

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    3. We only live once so enjoy! I developed a love of acorn squash when ai was pregnant with my third child. I barely tolerated it before, but then my body craved it. I kept on liking it after.

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  9. I love Soup people! They are the best.

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