An empty fridge, cereal dinners, & breakfast on the run, the grind of school has obviously set in. In an effort to whip up something without having to taking a tedious trip to the grocery store, I rummaged through my pantry (more like a cabinet).
Here's what I found:
1 onion
1 lb smoked pork sausage (Veron's brand of course)
4 zucchini (on the verge of going bad)
3 carrots
1 can corn
1 huge zip lock of Bingham's homemade chicken stock (about 6 cups)
Some left over chicken broth (2 cups)
12 oz package of Cajun Spicy's 12 Bean Soup Mix (a dried bean medley which has been with me since I moved out of my last apartment over a year ago)
With a growling stomach, I began vigorously chopping & dumping everything I had into a huge pot (think of the Swedish Chef from the Muppets).
Saute the onion & sausage first for a few minutes then zucchini & carrots for a few more minutes.
Pour in the stock, broth, about 4 additional cups of water along with the package of seasoning that came with the soup mix. Bring to a boil.
Turn the heat down to medium-low while adding the corn & soup mix's dried beans.
Cook for about 2 hours until the beans are soft, just enough time to get 1/2 of a Biochem lab report done.
The soup turned out really flavorful, somewhere between a bean soup & gumbo. Cooped up inside on a cold, rainy day with a runny nose & scratchy throat, this concoction was just the ticket. And there should be enough to last me a week, which is probably the best part of the whole deal.
