Friday, January 25, 2013
Bare Cupboard Soup
BARE CUPBOARD SOUP
1 tablespoon oil
1 small carrot, diced
1 stalk celery, diced
A pinch each of salt, pepper, onion powder, dried oregano, dried parsley, crushed red pepper flakes
1/2 large (6 grams) beef, chick or vegetable bouillon cube
1 cup water
1-ounce tomato paste
15.5-ounce can great northern beans
1. In a 2-quart saucepan, sauté carrots and celery in oil for approximately 5 minutes.
2. Measure salt, pepper, onion powder, oregano, parsley and crushed red pepper into a small dish. Add 1/2 bouillon cube, crushed. Add to saucepan all at once.
3. Stir in 1 cup water, tomato paste and 6-ounces water (measured in tomato paste can).
4. Raise heat slightly and cook 8-10 minutes.
5. Stir in great northern beans and heat about 5 minutes more until beans are hot.
What happened to the remaining 5 ounces of tomato paste, you ask? I laid out a small square of wax paper on a small plate. Divided the remaining paste into 5 “plops” and set it in the freezer. Once frozen, I placed it in a small freezer bag, ready to pull out whenever I need more.
While in the freezer, a quick look reminded me that the cupboards are not quite so bare as I thought. There’s a couple of turkey-olive burgers left, a half pound of bacon, and vegetable soup I made last week.