I made really good soup with no recipe!


The other night, I came home from a work day wherein my diet consisted of coffee, frosted animal cookies, and a granola bar. Almost unprecedented for me, I was craving vegetables. I wanted food that was made out of food. So I decided to put together some soup to bring for lunch during the rest of the week. I looked at a few recipes, realized I didn't have all of the ingredients for any of them, and decided to wing it.

First, I dug in the fridge to see what vegetables were available. I came up with two leeks, an only-slightly shriveled red bell pepper, and three not-too-slimy carrots. I chunked these all up and threw them in the food processor. I went for onions, realized we didn't have any, and decided to use extra garlic instead. Five or six cloves also into the food processor, then I hit go and diced everything up small.

Then, I heated up some olive oil in a big nonstick skillet and tossed all of my veggies in with some salt and pepper. I sweated them for about ten minutes, maybe a bit less.

As the veggies were sweating, I opened and rinsed two cans of chickpeas and threw them in my crockpot. I followed with a large can of plum tomatoes in their juice, about a half carton of chicken stock, and a glass or so of white wine. When I added the veggies, I added a bay leaf, a couple of teaspoons of smoked Spanish paprika, and a couple of teaspoons of cumin.

I cooked the whole mess in the crockpot on high for about 2.5 hours, then hit it with the stick blender to de-chunkify. And it's AMAZINGLY good. It has a really nice, rich taste, while still tasting really fresh. It's really good for you, too--ton of good vitamins and fiber and also protein. We've had it for dinner two nights in a row (once with cheese and crakers, once with grilled ham and cheese sandwiches). Mark even likes it! This one is a definite keeper. It's the first time something I basically invented has come out so well, so I am really stoked.

For those who are concerned about these things, here's the nutritional analysis (assuming the recipe makes six servings):

Calories: 348
Calories from Fat: 58
Total Fat: 6.4g/10%
Saturated Fat: 0.8g/4%
Trans Fat: 0.0g
Cholesterol: 0mg
Sodium: 1207mg/50%
Total Carbohydrates: 53.8g/18%
Dietary Fiber:14.4g/58%
Protein: 15.0g
Vitamin A 141%
Vitamin C 69%
Calcium 13%
Iron 33%

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November 2012

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