Have you ever looked into your pantry or refrigerator and thought, good grief what can I make with all these random ingredients?? Well that was TOTALLY me this week! I have been trying to use up some items in my pantry so I decided to just dump a BUNCH of stuff in a pot and call it soup….I was really thinking that this would taste horrible – HONESTLY! But it turned out to be amazing! It’s a little spicy so if you’re making it for the kiddos, you may want to leave out a green chili or two 😉
So for my benefit (and anyone else who may want to read this!) I’m typing it out – sadly I didn’t even take a picture.
Dump Soup – an Original Recipe
*Do not drain any of your canned items!
2 cans diced Tomatoes with chilies
1 large can diced tomatoes
2 packets of onion soup mix
1 14 oz can beef broth
1 bag mixed frozen veggies
1/2 bag frozen green beans
1 small can diced green chilies
1/4 cup rice
1/2 tsp of garlic powder (I know right? I didn’t have any fresh on hand! so unlike me!)
Put it all in a pan and let it get HOT took me about an hour or so – when it’s hot strain out about 1/2 of the veggies with a slotted spoon and use the immersion blender to blend them until smooth. I’m sure a regular blender would work too – I just wanted to use my immersion blender 😉 Caution – if you use a regular blender hold down the lid with a towel to protect your hand from the steam, and to hold the lid on – if you don’t hold down the lid your blender WILL explode hot veggies ALL OVER YOUR KITCHEN…yes, I speak from experience! Then add 1-2 tsp of cornstarch to blended veggies – blend again so you don’t have any clumps. The cornstarch will help thicken the soup. Return blended veggies to soup, mix well. Continue to cook soup on low for another 2-4 hours until it starts to get thick (more like a chili)
Serve with shredded cheddar cheese and sour cream (although Brian liked it without anything extra!)
So there you go – Something I REALLY had no hope in WHATSOEVER, turned out amazing 🙂 FOR THE WIN!!!