Every so often I have a food craving that only I am interested in. I often cook in quantities larger than one person can eat at a single serving, I also love leftovers and soups or stews or one pot meals. Some of this takes a bit of advance preparation, but none of this was done with a pot of soup in mind.
A week or so ago I had a small quantity of heirloom tomatoes left and I was concerned they would go bad before I could eat them. So I had something else cooking in the oven, I put the cherry tomatoes on a lined baking sheet a little oil and salt and pepper and roasted them for about 45 minutes. Popped them into a container and into the freezer.
A few weeks earlier I had purchased a rotisserie chicken and took it apart for several meals from one chicken. It was soup, hot chicken salad and risotto as well as a couple of chicken sandwiches. So the little bits and pieces were in a container in the freezer, waiting for their opportunity.
Many years ago I heard about a way of having a “free” vegetable soup in your freezer all the time. The secret is have a container that you toss in any leftover veggies that are not enough for a full serving, corn, green beans, cauliflower, peas or whatever. When the container is full add it to a pot of broth and you have soup with a large variety of vegetables.
Tonight’s soup was a little of this. The leftover chicken was put in a small pot with a bit of broth, the roasted tomatoes were added plus a handful of spinach from the refrigerator. I added a bit of seasoning, mainly parsley and paprika and some leftover spaghetti noodles. All warmed together in the pot it was about 15 minutes of cooking.
This was not a mindful combination, I knew the chicken and tomatoes would be used in something. As I was looking for the leftover pasta I spied the spinach and grabbed it to add. One of the best pots of soup in a while and dinner took less than a half hour to prepare. I added a salad to my meal and loved my quick weeknight serving.