I started with 'the trinity', as it is known in cajun cooking. This is diced onion, celery and green pepper and I sauteed that in some of my rendered duck fat. Yummmmy! Then I added beef chili (in the freezer and left over from taco salad), black beans and black eyed peas (previously cooked and in my freezer), and chiffonade of chard leaves. I threw in a bit of brown and wild rice, for good measure.
Pairing this soup with a slice of my flower pot bread and I have a nice meal for a winter day.
In our household these dishes are called "Gronk".
ReplyDeleteA kind of food re-cycling...Yum
-Scott
I love making refrigerator soup. Great way to use up leftovers and wonderful for lunch. Your addition of the peanut satay sauce has gotten me thinking of all kinds of ideas. I actually have a bottle of that in my fridge!
ReplyDeleteGronk! That's different.
ReplyDeleteI'm making refrigerator soup tonight, starting with the 2 chicken carcasses from Thursday night's dinner. I also found tomato powder online, which gives us tomato flavor without those pesky half cans of paste hanging around!
ReplyDeleteWe lived in Maryville for 3 years a long time ago. I'll bet it's a mess with the snow around...we used to laugh at people's fear of it and their obsessive trips to the supermarket before the storm!
Hi Marjie,
ReplyDeleteI have heard about tomato powder but never bothered. Maybe I should! I hate those half cans in the fridge. I hadn't noticed the supermarket thing but they sure go over the top for a little snow! Schools closed, nobody goes out, and the kids and adults are sliding down hills that have barely enough snow to slide on! But I guess if you don't do it now, you'll never slide down a hill on a garbage bag!
Perfect meal for winter. I love this soup and yours looks so delicious.
ReplyDeleteCheers