Last night I improvised a soup I thought might be worth a blog post.
I used a smaller pot than I usually make soup in, because I have a tendency to make huge pots of soup that don’t all get eaten. I chopped up a half a yellow onion I had in the fridge and put it in olive oil. I added a green pepper and put the lid on tightly. This is my trick when I cook things in olive oil. The moisture from the vegetables stay in the pot and they end up getting steamed or even boiled if there are enough vegetables.
I crushed some garlic and set the timer for 15 minutes, so it could breathe, or whatever it does. Then I added it to the pot.
When the pepper and onions were soft I added chicken broth, lentils and a can of Great Northern beans. I had originally thought to use black beans, but my back was bothering me and I just couldn’t keep bending over to search the cabinet. It is a most inconvenient cabinet.
When I had been planning the soup in my head, I had thought a can of diced tomatoes would be good, but I did not have any of those. Must remember to add that to the grocery list. I put in basil, oregano, lemon pepper, cumin and parsley flakes. Then I just let it simmer.
I added more chicken broth as some cooked away. It ended up being a not very brothy soup, but it tasted pretty good.
Steven put the leftovers in the freezer, so now we have that to look forward to on a future cold day. Maybe with some kind of hearty bread. I guess winter does have its compensations.