Pantry Soup

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Pantry Soup

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Every week (or just about) I make this soup with leftovers from what I’ve cooked the few days before. I call it “pantry soup” because it’s something you can use almost anything in your pantry for, and super simple to make. Usually, I take whatever leftover meat (grilled chicken in this case, but feel free to use grilled pork, leftover steak, or keep it vegetarian and leave out the meat which I do as well sometimes) and add it to a plethora of vegetables and seasonings from my freezer/pantry and serve it over cornbread. It’s super simple and very good! Even my very picky 1 year old loves it.

Ingredients:
Chopped up leftover meat (or none if you’re doing meat free)
1 onion chopped
2 cloves of garlic chopped
1 potato chopped (in this case I used a sweet potato, but I also use red potato, purple potato, or whatever is in my pantry and desperately needs to be cooked before it goes bad)
1 bag of frozen vegetables (in this recipe I used a bag of mixed frozen veggies, but use whatever you’ve got. If you have baby carrots in the fridge chop those babies up and throw in a can of corn. Use whatever you have!)
1 can of beans – do not drain prior to putting in soup – (I used Great Northern Beans here, but use pinto, black, etc.)
1 can of diced tomatoes
1 can diced green chiles
1 tsp Italian seasoning
1 tsp garlic salt
1/4 tsp cumin powder (optional for smoky flavor)
1 chicken bouillon cube
Pepper
About 3 cups of water
Drizzle of olive oil

1. Throw your chopped onion, garlic salt, pepper to taste, and olive oil in a pot and saute on medium high for about 15 minutes. Then add chopped garlic and saute a few more minutes. Then add all your veggies in there. -2

2. Chop up your leftover meat and throw that in there as well. In this case, it was leftover grilled chicken.
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3. Add your canned goods to your soup mix, Italian seasoning, cumin powder, chicken bouillon, and water. You want to use enough water that everything is covered by about 1/2 inch. Bring to a boil and let it simmer with the lid on for an hour before serving. I like to serve mine over cornbread and top with chopped green onions and Louisiana hot sauce! Yum!
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