The soup/stew (stoup as Rachael Ray would call it) was absolutely one of those inventive products of necessity. About four years ago, my husband was down with pneumonia and his little brother was in town visiting. This boy loves vegetables more than anybody I have ever seen. Not wanting to leave D.H. for long, I was trying to come up with something to feed little bro with that I could make from what we had, which was a little bit of a whole lot of stuff. I wound up dumping in some of virtually every vegetable in the house, some chicken, a can of cream of chicken soup, and creole seasoning. Literally, everything but the kitchen sink. The soup was a hit and this is now requested every time little bro comes to town.
(Picture is coming)
Ingredients:
- chicken (dark meat is best)
- 1 can cream of chicken soup
- 2 red potatoes, diced
- 1 whole onion, diced
- 2 cloves of garlic, minced
- 1 can of green beans, undrained
- 1 can of corn, undrained
- 1 palmful of lentils
- 1 palmful of white beans
- 1 palmful of black beans
- 2 carrots, peeled and diced
- 1/2 cup of frozen peas
- 1/2 cup of lima beans
- 1/4 cup creole seasoning
- kosher salt and fresh ground pepper to taste
Cook’s note: This is a very forgiving recipe and the idea is to use up those last bits of bags of frozen veggies or cans of random stuff or whatever leftover vegetables you have. So don’t feel constrained by this list of ingredients.
Directions:
- Toss it all in a crock pot.
- Add enough water to cover ingredients and give it a good stir.
- Cook on low for about 6 hours.
- Serve with a crusty bread.