In the Kitchen: Walkaway-and-Enjoy Soup

This is another toss-it-in-a-pot “recipe.” Because of course such dishes are not recipe-built. It’s a bit of a lost art, isn’t it, this “toss stuff in a pan and apply heat”? (Or not. Because we do the same thing sans heat, especially in summer, when we call it “salad.”)

  • package of frozen spinach
  • can of navy beans (any white bean, but Roman/pinto would work, too.)
  • half can of tomatoes (although once we were eating it, I realized the whole can would have worked fine).
  • handful of millet and of bulgar
  • half handful of barley and of a quite small pasta (I used the the rice-kernel shaped ones)
  • a carton or so of chicken stock or homemade or whatever you’ve got for stock. Water works just dandy. (Adjust seasonings accordingly.)
  • meat. Or not. I found sweet “Italian” chicken sausage in my freezer. But you can skip the meat. This is a whatever dish.

I cooked the sausage (using just a tad bit of olive oil because I let the pan get too hot).

Added the liquid (stock, water, whatever) and scraped up the bits. Tossed in the beans, tomatoes, spinach (mine was frozen because forgot to get from freezer; I just tossed it in).

Located the grains in the drawer. Had a nice selection, so in some of them went. What a lovely way to add good food with zero effort. Seriously!

Added the grains. Heated liquid to just boiling, which took longer than I would have thought. (All that lovely starch!)

No biggie. Walk away. Do something else while it’s concocting its magic.

Oh: about an hour later, I remembered that bunch of  parmesan rinds in the freezer and  I tossed one into the pot. No need to thaw. Umami, as we westerners are now calling it. (The American English term is “meaty.”)

Pour the wine, etc. Enjoy!

2 thoughts on “In the Kitchen: Walkaway-and-Enjoy Soup

  1. YUM!!! I will have to try your soup! Yours sounds as simple as my vegetable stew! Something that seems to fill the bill on wet, cold, don’t-want-to-get-out days!

    First brown stew meat in EVOO, lightly, add onions, basil, thyme. Cook in crock pot for four hours with one container of low salt beef stock. About 30 minutes before time up on crock, cook quartered potatoes, carrots, celery until half cooked. Drain and add to meat.

    To meat/potatoe mix add 2 cups green beans, 2 cups corn (if you don’t have fresh/frozen veggies used canned drained and rinsed), 1 15 oz can low sodium diced tomatos or halved cherry tomatoes, 1 small can of low sodium tomato paste, 1 can of black beans drained and rinsed.

    Season to taste, and add 1 T of Yoshida sauce. Cook for about two hours more and you have dinner. Add artisan bread and wine and you have a great dinner with little or no fuss.

  2. Holly: one word: YUM! It’s a bit like the beef stew I make but somehow yours sounds easier and better. I think I’ll make it next weekend. THANK YOU!

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