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Here is what I had left from the pot of soup after two medium-sized bowl were eaten. So, before your carrots grow roots and your celery goes limp, the onions start sprouting and your leftovers mold, pull out a pot, chopping knife and cutting board and see what yummy soup you can come up with.
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 medium onion, chopped
- 2 tablespoons oil
- 1 clove garlic, minced
- 6 cups stock/broth (either chicken, beef, vegetable, homemade or store bought)
- 1 28-ounce can whole, peeled tomatoes (cut up), or crushed tomatoes
- 1-2 (or more) teaspoons chili powder (optional)
- 1/2-1 tsp. ground cumin (optional)
- 1/8-1/4 tsp. black pepper
- salt (as needed)
- 1 Bay leaf
- 1 15 1/2-ounce can cannellini beans, navy beans, or beans of choice.
- Chicken, beef, ham or other meat left over and cut into bite-size pieces (optional)
- 1/2-1 cup of (cooked or frozen) vegetables you have on hand like corn, green beans, snap peas, asparagus, etc.
- 1/2-1 cup cooked grains such as pasta, noodles, or rice can be added to the broth, if desired.
- Fresh parsley, chopped
Heat olive oil in Dutch oven over medium; add celery, onions and carrots; cook, stirring occasionally, 10 minutes. Add minced garlic and cook one minute more. And chicken stock, and tomatoes.
Use what you have
Easy homemade Caramel Sauce with three different cooking methods
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