I don't want to go outside for ANYTHING. I would rather stay inside and scrounge up some food, instead of going out to get something. Unless that something is soup...
I love soup.
Like really, I LOVE it. I would brave the coldest ice storm, as long as I knew there would be soup once I got inside. I enjoy all kinds of soup -- chicken noodle, vegetable, chili.
So much so, that over Thanksgiving break Mom told me that I was not allowed to make anymore soup. Now that I am back at school, though, I can make as much soup as I want.
And I think I will... This one uses leftover turkey and various vegetables from Thanksgiving to make a delicious, spicy, and warming soup....
Leftover Soup
serves 4 - 6, depending on how much you love soup...
2 cups cooked, chopped turkey (I used Thanksgiving leftovers, but you could use rotisserie chicken)
2 cloves garlic, finely chopped
1 cup brown rice
1 can corn, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can diced tomatoes, no salt added
1 small can tomato paste
1 package taco seasoning
any leftover vegetables you have lying around (I am using cauliflower)
1 Tbsp olive oil
salt and pepper, to taste
In a large saucepan, saute garlic and turkey in olive oil over medium heat, until both are golden brown. Add beans, corn, and vegetables. Let cook for 2 - 3 minutes.
Add tomatoes, tomato paste, and 2 cans of water. Stir. Add taco seasoning, and stir again. Let simmer for 5 minutes.
Add rice and let cook for 20 - 25 minutes. Serve with a crusty loaf of bread.
Refrigerate or freeze leftovers, and enjoy this wonderful soup again and again.
Oh how I could just dive into those bowls.
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