Sometimes I like to go through the pantry and fridge and throw a bunch of stuff together in a pot and see what kind of soup it creates! This was something akin to minestrone, but it was more of a hearty vegetable soup.
4 cups reduced sodium chicken stock
1 cup water
1 celery stalk, halved, quartered and diced
1 carrot, halved, quartered and diced
Small handful of green beans, cut into 1" pieces
1 can of diced tomatoes
1/3 cup bulgar wheat
1 sprinkle of pepper
2 sprinkles of salt
Finely minced fresh basil
Finely minced lemon thyme
Dash of garlic powder
Dash of onion powder
Put all ingredients in a large stock pot and simmer for at least 45 minutes, preferably 1-2 hours.
I also made egg salad sandwiches because we have an overabundance of eggs right now, but it was nothing crazy...and I ruined the picture that I took of it.
It was just:
5 hardboiled eggs
1/2 celery stalk, diced
2 Tbsp olive oil mayo
1 tsp mustard
s&p
The End!
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