So I left you yesterday, explaining that I wasn’t going to go running, but instead was going to walk to work to get my exercise.
Eh, heh, heh…
Yeah, I didn’t do that.
Well, I walked half of the way to work, but I didn’t have enough time to do the entire walk (It’s a 4 mile walk) because I got distracted by soup. It was an important distraction, as I didn’t have anything to take to work for dinner, so I think we’re going to give me a pass on this one. Plus, it’s not like I didn’t walk at all…I took the bus halfway and then did the 35 minute walk from downtown to work. So, you know, I tried.
So on to the soup!
Yesterday while I was thinking about how lame it was that I had fallen back asleep and missed my run, I decided that watching Project Food Blog video entries would be a nice way to cheer myself up. When I got to Emily’s entry, I thought to myself, “Mmm. That looks good! I think I’m going to get up and make some of that right now and take it to work for dinner!”
So I went to the kitchen.
And when I got there, I discovered that I didn’t have most of the ingredients involved.
So I decided to make a Front Burner inspired soup, with the ingredients that I had on hand.
First I roasted up the Sweet Dumpling Winter Squash from my CSA.
I’ve read that most people half these and stuff them….but I sort of wondered what they would taste like in soup, so I halved the two I had, gutted them and roasted them along side some carrots that I had chopped up. Once they were roasted, I peeled them, as I didn’t think that would taste too good in soup, then cut the squash into cubes.
Well, I had planned to cut the squash into cubes, but it kind of fell apart as I was peeling it. I think if I were to do this again, I would probably not roast it for as long. Originally I was going to cube it before it was cooked, but cutting into these puppies is HARD. Even with my biggest, sharpest knife (which admittedly might not be saying very much) it was difficult.
After getting the veggies roasted, I chopped up some onion and threw it in a pot with a bit of oil and garlic to get softened up.
We’ve seen a lot of chopped onion on my blog lately, haven’t we? Fact is, no matter how many times I watch Alton Brown chop up an onion, I still can’t manage to not suck at doing so myself. I never get the pieces uniformly sized. Oh well. It’s just soup. They need not be perfect.
After the onions were ready, I added one carton (4 cups) of store-bought organic chicken broth to the pot. It was at this point that I realized I had never really made a broth based soup before. Like, sure, I added broth to the Golden Beet Soup and the Butternut Squash Soup, but I mean I had never made something like a Chicken Noodle Soup or Vegetable Soup that didn’t come from a Progresso/Campbell’s can. Is that weird to be 28 and to have never made chicken noodle soup on your own before? I’m not sure. I guess I should do it sometime, just in case, you know, it is weird….
After the broth, I added the squash, carrots and some leftover TJ’s wild rice from Saturday night’s dinner. Then I decided that I should add the last of my spinach to the pot.
After the mix had simmered for 10 minutes, or so, I added a can of drained and rinsed black beans and I seasoned with salt, pepper and lots and lots of cumin. I think cumin is my favorite spice. I considered adding some leftover steak meat to the pot, but then opted to leave it out, deciding I could add it to my individual bowl if I wanted to.
I didn’t really have any time to taste the soup, as I still wanted to get out of the apartment in time to at least get HALF of my walk in, so I just packaged up a serving, grabbed an apple and a greek yogurt out of my fridge for snacks and headed off to work.
Fact: Even with taking the bus half way, I was 15 minutes late to work, due to soup.
Dinner time could not come quickly enough–I was so excited!
Yikes. My bowl kinda looks messy!
I decided to have a couple of Multi-Grain Waasa crackers with the soup. The crackers had been in my desk for probably….2 months (!) but they still tasted good. Actually, they were a good mix with the soup.
I never believe people when they say to make soup you just throw whatever you have into a pot and it’ll work. My disbelief comes directly from watching my grandmother make soup by dumping cans of this and that off of the back porch into a pot and letting it cook for 3 hours. Her “everything but the kitchen sink” soups always tasted overcooked and disgusting, and to make it worse, she operated on an “If you’re hungry, you’ll eat it” set of rules, so if I didn’t want to choke the stuff down, I got no dinner! Grandma Julia Ann had a lot of winning recipes, but that, along with her Pimento Cheese (eeeeew!!!!!!) just weren’t part of them. It made me terrified of fridge cleaning soups for years.
I’m so glad to finally be over that!
Is it weird to be 28 and to have never made homemade Chicken Noodle Soup?