You can turn almost any stew, casserole, or braise into a hearty soup. Begin by sauteing an onion in oil, then stirring a seasoning into the oil and cooking it for a minute. This can be cumin or another aromatic spice, a mixture of chopped fresh herbs, chili in adobo sauce, and so on. Soup made from leftovers does not simmer very long since most of the ingredients are already cooked.
|2||tablespoons vegetable oil|
|1||onion, finely chopped|
|1||teaspoon cumin, 2 tablespoons chopped fresh herbs, 2 tablespoons chili in adobo sauce, or another seasoning|
|3||cups cooked cubed meat and vegetables|
|6||cups chicken stock|
|Salt and black pepper, to taste|
|1/2||teaspoon crushed red pepper|
|1||can (15 ounces) white, black, or kidney beans or chick peas|
|1||tablespoon chopped fresh parsley, thyme, or oregano|
2. Add the cumin, herbs, chili, or other seasoning. Cook, stirring constantly, for 1 minute.
3. Stir in the meat and vegetables, chicken stock, salt, black pepper, red pepper, and beans or chick peas. Turn up the heat and bring the mixture to a boil.
4. Lower the heat, cover the pot, and simmer the soup for 10 minutes. Ladle into bowls and sprinkle with parsley, thyme, or oregano. Sheryl Julian