Ever have those nights where you need something for dinner, but not much? It happened Friday after the twins and I had lunch with Jim at Gino's East pizza. We were stuffed after lunch and didn't want or need a full dinner. Aaron was eating at a friends, so anything was fair game.
Voila! Cupboard soup was born! I'm calling it that because I had everything in my cupboard. Oh, and some in the freezer!
3 cans beef broth
1 large can diced tomatoes seasoned with sea salt
1 can dark kidney beans
1 cup frozen corn
1 cup frozen green beans
1 cup baby carrots
4 cups water
4 beef bouillon cubes
1.2 pound tri-colored bow-tie pasta
Toss everything except the pasta into a large soup pot and cook on high until it boils. Reduce to a simmer and cook for approximately an hour. Raise cooking temperature to bring soup back to a rolling boil and add pasta. Cook until tender.
This would be great with a nice, crusty bread. I think it would also be a great way to use up those little bits of left over vegetables we have sometimes.
If you try this, let me know what you think!
(I just made a ham glaze with Catalina dressing, brown sugar, and diet cranberry Sierra Mist. I'll let you know how it works out!)