• Amelia Sides

Soup for the Week

Weekend before last I made a pot of soup that was raved over by everyone who had it. It was a mistake in action that turned out amazing so I thought I would share the recipe. I was making 15 bean soup and let the beans sit for 2 days soaking since I did not have time to make it the first night. On the second night I cooked the beans for two hours before tossing them completely. They smelled sour and had gone bad while they sat soaking.

Well, while the beans were cooking I chopped a ton of veggies and sauteed everything. So now I had a ton of vegetables ready to go in the pot and no beans or stock to add them to. I called Mom and chatted for a bit about what I was making and we went though my cabinets figuring out what would work. The recipe below is what came out of it.

1 cup diced carrots 2 cup diced cabbage 1 cup diced celery 1 cup diced onion (olive oil to coat pan and salt and pepper to season) -Saute the vegetables to just soft with still a bit of crunch.

In a stock pot combine the following.

2 cups chicken broth 2 cups water 1 vegetable bullion cube sauteed vegetables 1-2 cup wild rice mix 1 can mexican corn 1 can black beans, rinsed 1 can diced seasoned tomatoes (I used the kind with jalapenos and onion) 1 diced jalapeno 1 tbsp lime juice

2 cups shredded chicken, already cooked. 2 cups polish kielbasa sausage, cut into thin rounds.

Cook on medium till everything is tender. This took about 1 hour for me.

#vegetable #Chicken #recipe #sausage #food #Soup

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