Last night I went out to dinner with friends but made a pot of soup for Chris before I left (David had a class and wasn’t home for dinner, either). I had some for lunch today and Chris can have some tonight (David is in Enid and won’t be home until late; I have choir rehearsal). Here is how I made it:
I started by sauté-ing half a chopped onion in some coconut oil. I added a chopped bell pepper and half a bag of sliced baby carrots. When the onion was just starting to carmelize, I then added some leftover white wine. I would have ordinarily added some broth as well but didn’t have any. I opened up cans of corn, green beans and diced tomatoes, dumping all three (including liquid) into the pot.
I then chopped up the remaining ham from the package I had thawed Monday and added it to the pot. Earlier in the day I had cleaned out the refrigerator and found a couple of bottles with just a tiny bit left in them. One was a vidalia onion and tomato salad dressing; the other was a sweet red chili sauce. There was less than a tablespoon in each of these…not enough for anything really but I figured they might add a little zing to the soup. I also seasoned the soup with garlic, black pepper, Creole seasoning, basil, thyme, Pick-a-peppa sauce, and worchestershire sauce.
I then let it simmer slowly for half an hour or so until Chris came home ready to eat. Easy, tasty and it allowed me to use up things on hand.