KITCHEN SINK SOUP

Funny name I know. However, I call it that because it seems like everything but the kitchen sink gets thrown in. Ever wonder what to do with your leftover veggies n pasta or rice? Americans waste a lot of food in comparison to other countries around the world. I was brought up being told I must finish everything on my plate, regardless if I were full or not, because kids were starving in places around the world. Now, people know that’s not a good idea and can lead to childhood obesity. With that said, it’s ok to have leftovers and you don’t have to discard them . Just toss them together and make a soup. I’ll tell you what usually winds up in mine but know that you can use any veggie cut into bite sized pieces. Any small macaroni or rice.

YOU WILL NEED:

Four quarts of chicken broth

Diced boneless chicken

Green beans cut in half or thirds

1 cup of rice or macaroni

One large carrot diced

Half of small onion minced

1 can of beans ( chickpeas, kidney, cannellini, navy or whatever kind you like)

1 ccelery stalk sliced small

Pepper and salt to taste

VARIATIONS: substitute beef broth for chicken broth and use tiny, already fried meatballs or steak sliced in place of chicken. Add diced potatoes and above vegetables.

For a vegetable type soup use water instead of broth but decrease water to two quarts and add 1-16 oz bottle of V-8 tomato juice and a cup of diced seeded tomatoes. You can add corn or any other vegetables you like.

DIRECTIONS: Throw everything in a large pot and bring to a boil and simmer twenty min or till macaroni is done. FAST and EASY.

CHICKEN AND RICE

CHICKEN AND RICE YOU WILL NEED:

1 lb. boneless Boneless chicken ( cut into bite-sized pieces)

1 medium onion diced

1 can Goya pigeon peas (rinsed with water)

I tablespoon of minced garlic

Large pinch of saffron

Few pinches of Salt to taste

I small green, red and yellow sweet peppers diced . ( you can halve medium sized ones)

1 cup of white long grain rice rinsed with cold water and drain

2 cups of chicken broth ( can use from can but not low sodium one)

Olive oil Heavy bottomed pan  with lid

INSTRUCTIONS:

1.Place olive oil enough to cover bottom of  pan. Heat on high for a minute while rinsing rice and pigeon peas. Also called gandules.

2.  Add saffron, few pinches of salt, onions and peppers and lower heat to medium.( Number six on electric stove)

3. Sauté onions and peppers for three minutes and stir frequently till onions start to look translucent

4. Add chicken and garlic and continue to stir every few seconds to cook outside of chicken.

5. Add your rinsed and drained Goya pigeon peas and rice and stir

6. When rice is well coated and yellow color, add two cups of College Inn chicken broth and turn heat to high. Then stir once after turning heat to high

7.When broth begins to boil, stir a few times so nothing is stuck to pan, COVER at once and turn heat to low. (number 3 on electric stove)

8.  Set timer for twenty minutes. DO NOT REMOVE POT LID until after timer goes off.

9.Remove pan from heat and set aside.

10. Serve

VARIATIONS: You  don’t need all three colored peppers. I just do that because it looks nice with different colors. You don’t have to use peppers if you don’t like peppers. It will still taste great. You do not have to vary water if omitting anything.