We were pretty much snowed in after a blizzard dropped 20+ inches so pantry pickings were slim. I decided to throw together a quick soup from what I had left in the freezer, fridge, and cupboards. Here’s what I found:
- 2 quarts frozen Chicken Stock (or veggie broth)
- 1 jar Marinara Sauce (Newmans Tomato & Basil)
- 1 Green Pepper
- 1/2 White Onion
- 1 bag Frozen Veggies (I used Baby Carrots, Asparagus and Corn)
- 1 can Red Beans (rinsed)
- 1 cup Instant White Rice
- 1 lb. Cooked Plain Penne
- Italian Seasoning
- Salt & Pepper
- Crushed Red Pepper
I started out by thawing the stock and bringing it to a simmer. I threw in the Instant Rice, then let it cook, covered, for about 4 minutes. I left the soup on a low simmer, then added the Marinara and the rinsed red beans. I diced the onion and pepper and sauteed them in a skillet until they softened up just a bit before adding them to the soup, and thawed the frozen veggies in the microwave. Half of the penne I left whole, and the other half I chopped up into smaller bites. I added a little salt, pepper, and crushed red pepper to taste, and that is pretty much it. Luckily, we had a loaf of Italian Bread hanging around too. Viola, a snow storm dinner that hit the spot.
The idea behind Stone Soup is that you can make up a big batch from whatever you have on hand. Feel free to switch out the Chicken Stock with Veggie or Beef Stock for equally yummy soup starter. The combination of Stock and Marinara makes a pretty tasty base that goes well with rice, pasta, noodles, or grains. It’s also a good match with most proteins. I’ve used chicken, meatballs, and beans with equal success. As for veggies, anything goes. Spinach is a really great choice, but I’ve used everything from zuchinni and carrots to asparagus, green beans, corn, or broccoli. I love the addition of crushed red pepper to punch this recipe up a bit, but if you are spice-phobic, the soup tastes just dandy without it.
What was the best meal you ever just “threw together” from what was in the house?