It has begun! The Halloween frenzy is over and now we’ve got to start focusing on Thanksgiving, Christmas, the New Year, parties, shopping, travelling - and let’s not forget about work! And when you work from home, these next two months are even more trying because everyone expects that you can do twice as much because, well, you’re home!
In the midst of all the running around, I (Andrea) like to have some easy, but healthy meals that I can throw together for my family that don’t take any time to do but will still satisfy and nourish us. Today I wanted to share with you my recipe for Leftover Soup.
-Your favorite broth
-Whatever’s in the fridge
-Seasonings you like
-Your favorite slow cooker
Okay, so maybe it’s not much of a recipe, but that’s the great part about it. It’s whatever you want. It’s whatever you have. So get your slow cooker and open the fridge door.
For this particular soup, I happened to have some leftover roasted chicken and green beans. The rest is whatever you want. Do you have some veggies from yesterday’s dinner? Throw them in. Raw veggies that are starting to lose their crisp quality? Into the pot! Beans? Sure! Barley - if you like it. That other container of leftover “stuff” sitting there. Why not? Just cut it up and throw it in. Add whatever broth you have on hand (I like to keep chicken stock on hand at all times) and just cook it on low.
Feel free to stroll back into the kitchen every once in awhile to add salt, pepper, herbs, a squirt of ketchup, a dash of Worcestershire sauce - whatever you think you’d like. That’s the great thing about soup. It’s a no-brainer and it only takes about ten minutes to prep.
Oh, and if you really want to make things extra fancy, I suggest adding some homemade bread to serve with it. Don’t worry! This recipe from The Way To His Heart will have you wanting to bake bread every night of the week. It’s just an extra ten minutes of your time!
Frankie and Andrea take turns sharing stories. Just good talk over a cup of coffee.