Tuesday, October 14, 2008

Soup season


How can you tell winter is coming? Frost was on the ground this morning. That's one sign. Another is that I've been spending more time in the kitchen. Making cornbread, roasted chicken, and chicken-veggie-brown rice soup.
This soup uses the leftover chicken, some leftover brown rice and a bag of frozen veggies. Add in onion and garlic powders, basil, oregano, black pepper and salt to taste. Voila, you've got soup. Easy and healthy.

8 comments:

jamey said...

i made black bean last night!

Lafreya said...

I still have on my refrigerator. the picture of one of the first soups you put on your blog. I remember it was so pretty I went out in the cold to go and get the ingrediants to make it. I'll be making this one as well!!

JC Martin said...

I love soup. Where I'm from they make soup year round. We usually have it on Saturday.

Larramie said...

Frost on the grass, aspens -- with leaves left -- golden, and a chicken in every pot. Life is good.

Carleen Brice said...

Jamey, Black bean is up for next week.

Lafreya, I was so excited when you commented that you were making my soup! I felt like a real blogger for the first time. :)

JC, I could eat soup here year-round except for July, unless it was gazpacho or cold fruit soup.

Larramie, There was a lovely picture of aspens in snow in the Denver Post the other day. I'm going to see if I can find it for you.

LadyLee said...

You go, you Botanical chick! You most definitley have the right idea! I made chicken soup last week! Definitely knocks the chill off the bones:)

Ello said...

Oh that looks so good! And as soon as you said cornbread, my mouth started watering.

Shauna Roberts said...

Yum! I like soup and make it year round, even in our hot summers.

My herb garden has grown enough that I can now lavishly throw herbs in everything I make. Up next: pesto. Then parsley pesto. And then maybe even rosemary-sorrel pesto.