Wednesday June 29 2016  REFRIGERATOR SOUP AKA “STONE SOUP”

My wonderful day off!  The day I plan to accomplish great feats.  And so I did.  I cleaned out my refrigerator by making soup, “Refrigerator Soup”.  And this time I wrote down all the ingredients I used.  Remember, the ingredients used today are only used because that is what I had left in my fridge the day before my Food Box is delivered.  There was absolutely no space for one more box of vegetables and bulky greens.

So, you are to be recipient of the recipe of this one-of-a-kind soup.  My husband likes bland food, I enjoy spicy.  So I make it palatable for him and spice it up in the bowl for myself.  Jalapeno slices from the jar usually do the trick along with a teaspoon or so of the liquid.

 

REFRIGERATOR SOUP

Concocted by Kathleen Martens

June 29, 2016

 

Preface to the soup:  I make my own chicken broth ahead and have it stored in the freezer.  I use containers with no lip so I can heat the container under the hot water faucet and then put the frozen broth in a large pot and defrost it as the burner warms on low.  I also cook my black beans the day I make the soup.  I use two cups of dry black beans, cleaned and rinsed, then use about 8 cups of WATER, cover and bring to boil.  I LOWER BURNER to a simmer and cook for about 1 hour.  Beans are set aside until needed.  Rinse and drain beans through colander before adding to the soup.

COMBINE THE FOLLOWING INGREDIENTS IN A LARGE POT:

10 cups homemade CHICKEN BROTH (unsalted)

1 small can TOMATO PASTE

2  15 oz cans of FIRE ROASTED STEWED TOMATOES

8  ounces of MEXICAN FLAVORED SALSA

3  medium sized DICED ONIONS  (I used two red onions and one white onion.)

2  large stalks of CELERY

3 TBS of diced jarred GARLIC

½  of a head of BOK CHOY (remember I used what I have)

5  large dried BAY LEAVES

½  head of CHINESE CABBAGE (the kind with ruffled leaves) (any kind will do)

1 ½   TBS of SPICE: BLEND-IT-UP SOUTHWEST SEASONING  (I tried to include pictures below but I have no service.  If I get service later I will add the pictures but they will be at the beginning of the blog instead of following the blog.)

¼  tsp black pepper

½  tsp sea salt

1/8  tsp cayenne pepper

PUT ALL OF THE ABOVE IN POT, BRING TO BOIL AND TURN DOWN TO SIMMER.  SIMMER APPROXIMATELY 20 TO 30 MINUTES, STIRRING OCCASIONALLY.  CHECK FREQUENTLY BECAUSE YOU DO NOT WANT THE VEGETABLES TO BE COMPLETELY COOKED BEFORE YOU ADD THE REST OF THE INGREDIENTS.

BEFORE THE INGREDIENTS ABOVE ARE TENDER ADD THE TWO FOLLOWING INGREDIENTS:

*3 or 4 ears of FRESH RAW CORN SCRAPED FROM THE COB  (If using canned corn add corn later when you add the beans)

6  peeled and thickly SLICED CARROTS AND CONTINUE SIMMERING UNTIL CARROTS ARE COOKED TO YOUR LIKING

NEXT ADD:

THE COOKED AND RINSED BEANS

*15 oz CAN OF DRAINED CORN would be added at this time as canned corn needs no cooking time.

BRING EVERYTHING BACK TO A SIMMER, STIR WELL AND TURN POT OFF

LET COOL BEFORE BOTTLING

TODAY’S BATCH MADE ABOUT 24-26 CUPS OF SOUP.  FREEZES WELL BUT REMEMBER TO ALLOW EMPTY SPACE IN TOP 2-3 INCHES OF GLASS CANNING JAR BEFORE FREEZING.

Please let me know if anyone tries the newly made-up refrigerator soup recipe.  I come up with some pretty amazing concoctions, varying my spices and herbs according to the vegetables I use.  I normally begin with either a chicken or tomato base.

Because I plan my meals to meet Dave’s requirements due to diabetes, I do not add rice or wheat products until the soup is served.  I also add diced chicken in serving portions when soup is served.  I pour the soup portion required by Dave over the rice and carbs and heat.  Then I know the meal is balanced.  Usually the soup is served with a salad and fruit.  If no rice is included in the soup then proper amounts of crackers, whole grain bread, or healthy chips are substituted. 

Just as an update, after eating differently and exercising for the last 12 months Dave has no signs of his Type II diabetes as of February 2016.  His blood work must be perfect for two years before he is released from diabetic care.  This progress is amazing when you consider that last year at about this time he was fighting for his life when his diabetes caused a septic infection in his blood.

I just want my readers to know that this recipe has taken me longer to write than it normally takes for me to write an entire blog!  I hope you try it.

 

MORE THAN ONE WAY TO CREATE POETRY

By Kathleen Martens

June 29, 2016

 

Creating recipes becomes my poetry

As I clean and peel and dice.

I start with an orderly kitchen

And when finished it still is nice.

 

Just to touch the fresh food

Brings joy to my heart.

And eating what I prepare

Lends our day a healthy start.

 

And there is also satisfaction

To know there is no waste

Of the generous contents of my box,

As I prepare without haste.

 

I go from one task to the next

With a spirit that is calm.

I receive such peace with food prep,

My synchronized rhythm a balm.

 

I plan ahead for what must be done,

Have it ready and waiting in line,

So when it’s time to add to the pot

It’s always just the right time.

 

And it is so beautiful

To see what grows before my eyes.

Food so nourishing and tasty

Which would be impossible to buy.

 

So much joy just in knowing

The pleasure it was to prepare,

The bountiful food I’m so privileged to have

And I never take it for granted it’s there.

 

As we sit to partake together

Across from each other every day,

We hold hands, close our eyes,

And bow our heads and pray.

 

“Thank You God for our blessings

Allowing us such bounty to eat.

And Thank You Lord for your provision,

As all of our needs You meet.”

 

GOOD NIGHT AND GOD BLESS YOU!