So i'm having this for lunch today. I pulled it out of my freezer as i probably made it about a month ago. It's my own creation combined of left overs. I made a Potato sucatash as a side dish and it made too many left overs for me to eat. i can usually only do left overs once or twice...I would have been eating them the entire week, but couldn't and didnt want it to go to waste. Here's what's in it.
olive oil
1 diced Green Pepper
1 finely diced Onion
2 minced Cloves Garlic
2-3 Left over cooked corn on the cob cut off cob(use frozen or canned. Canned corn is more crispy in my opinion)
2-3 cooked diced medium potatoes (peal and dice. cook through but not mushy)
1 Can of Lima Beans (next time i'll use frozen, not a big fan of canned)
1 TBSP Butter
1-2 C cooked brown rice (uncle ben's is the closest tasting to white)
Leftover Roaster chicken
Chopped flat leaf Parsley
Salt
Fresh Ground Pepper
3-4 boxes low sodium organic chicken broth (i've found the cheapest are at trader joes)
Make the succotash just by sauteing garlic, onion, and green pepper in olive oil until cooked but not mushy. Add some salt, corn, potatoes beans and butter and heat through.
Now you just want to dump everything else into the pot and heat through. You may have to play around w/ ratios of broth to contents. I usually get a roaster chicken once a week to use in my salads or wraps for lunch. better for you than lunch meat. (although i do like lunch meat here and there) I decided to add rice because i felt it needed more starch. I only used 2 potatos for a pretty big amount of soup. Freeze for later consumption.
***BTW i never use soup base or boulion because they all have MSG in them. They probably have something at wholefoods, but i haven't really looked. I know they don't have anything that doesn't have MSG in them at regular grocery stores or trader joe's. I just stick w/ buying the boxes of broth. It tastes more natural that way and not spiked full of salt.
Enjoy!
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