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A personal blog. I am an: Award-winning writer. Non-profit entrepreneur. Activist. Religious professional. Foodie. Musician. All around curious soul and Renaissance man.


Friday, December 25, 2009

Soup of Cans

Soup of Cans is much better than a can of soup. It’s an easy and nutritious way to cook, and it takes virtually no time or effort: You just open a bunch of cans, throw the contents into a pot and heat it all up!

I usually start with a can of diced tomatoes, as it makes a good “base” and often has garlic and other spices already included. Today I added a can of black beans, corn, shrimp and some leftover salmon in the fridge and a half-full can of French fried onions that I had been munching on previously. Nice!

This is one of those great late-nite meals. You think the cupboard is bare but there is really a bounty. The good news is that it feels like a meal. A plain can of black beans wouldn't do much for me, nor would any of these other items by themselves.

It is always good to have something to act as a "base" to bring the flavors together. Something with a strong flavor such as soup broth, meat or the aforementioned diced tomatoes work well in this regard.

There are, of course, a zillion and one ways to augment this recipe into something more, but the gist of it is this: Open cans, mix and heat. Stir in leftovers you find in the fridge. There are tremendous ways to be creative and end up with all sorts of new concoctions while spending relatively little time putting it all together.

You also have the option to not make it soupy--totally your call. It can be just a nice non-soupy concoction.

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