i might consider doing Sunday posts about soup! Today is clearly not Sunday (for those of you who may either be sleep deprived, not have a calendar, or not have a TV that helps you stay on track of what day it is based on what show you watch) but I did make soup yesterday.
Sam closed last night, and so on nights that I don't really "have" to cook (cereal and eggs please the kids) I find myself cooking. Simply because I know I don't have to make dinner for that night, so I can save what i make for today!
So as Sunday's will be come "Sunday Soup" you will know that we will be eating soup on Mondays and Tuesdays.
Well, because i love soup. Love, love, love, love, love it.
And because you can make a big batch of soup for the same amount of work of making a small batch of soup. Pair the soup one night with a yummy bread, and the next night with a sandwich and you have two delicious meals.
I'm picking Monday and Tuesday as soup nights.
Because Monday nights I am designating as my sewing night. One night where Sam will do the dishes and get the kids to bed and I am going to bury myself away in sewing for hours. I have found that if I can start working on a task just before 6 pm I will most likely stick with it till about 11pm. If I plop myself down on the computer, or in front of the TV or even keep cleaning past 7- then I'm usually mentally wore down and will not accomplish anything.
So one night dedicated to sewing, which means dinner has to be made in advance and super easy.
And why Tuesday? Because Tuesday nights Sam is gone from 6-9pm playing Worship music for Campus Life (I am so thrilled that he has found something like this to do- no sarcasm, I am so happy) and seeing that he is gone so late, I don't want to be stuck in the kitchen cooking until 5:30 only to have him leave, and have a kitchen of filth and 3 tired children.
Plus, we are just starting Fall. In theory, I am currently sweating hard in 80 degree heat right now. But soup in the Fall sounds warm and yummy and very pleasing to my already huge love for soup.
Perhaps in the summer it will move to something else.... not sure what..... but something.
pictured during the cooking process
This amazing recipe comes from my God-mother Carol. Trust me when I say- it is unbelievable.
My rendition of the recipe is as follows:
2 cups shredded chicken breast
1 1/2 cups black beans
2 cups cubed raw butternut squash
1 1/4 cups brown rice
1 can diced tomatoes (drained)
1 1/2 cups chopped carrots
In a big pot, cook the butternut squash, tomatoes, brown rice and carrots with 3 - 16 oz cans of chicken broth (or homemade chicken broth). add italian seasoning and salt and pepper. let simmer between low and medium for about 3 hours. Its okay if the broth is absorbed- just add more broth, but really let it simmer and allow all the veggies to cook through.
That part can all be done the night before- or the morning of.
In a hurry, you can cook on a higher heat for half the time- but the longer it simmers, the better it tastes.
Add the shredded chicken and the black beans (if you are using black beans that you have previously soaked, you really want to simmer them separately for 1 1/2 hours first) to the soup and cook for about 1 1/2- 2 hours, until everything is nice and hot.
**edit: you will want to continue to add chicken broth to your soup depending on the consistency you like, add more chicken broth if you want a broth-ier soup, add less chicken broth if you want a nice thick soup.
Serve your soup with:
Sour Cream (this is a must)
I cannot stress how amazing this soup is, so you will have to try it for yourselves.
Let me know if you do :)
Tonight we will be eating this with really delicious sweet corn bread.
Which I know must go and make!