I’m home sick today. During my two-hour pity party in bed this morning, I lamented over the fact that no one can bring me soup and my cabinets were bereft of Campbell’s Chicken Noodle.
It is a scientific fact that chicken soup is good for colds; but I’m not well enough to drive to the store and buy some, so I rolled my sick self out of bed, I took what I had on hand and made some delicious vegetable bean soup with a chicken broth base. Way better than store bought. And guess what? I’m feeling slightly better. Up from 61% to 68%. Not bad!
Cast of Characters:
1 Tbs. olive oil
3 Tbs. finely chopped onion
1 carrot, chopped
1/2 celery stalk, chopped
3 crimini mushrooms (or one giant baby portobello mushroom) sliced
1 sprig fresh thyme
4 cups chicken stock
1 can white beans, drained
salt and pepper to taste
Heat olive oil in a small saucepan over medium-high heat. Add the onion, carrot, celery, mushroom, salt and pepper and sauté until most of the liquid evaporates, about five minutes. Add the thyme and stock and bring to a boil. Turn heat to low and simmer for 10 minutes, until carrots are tender. Add the beans and bring back to a simmer. Simmer another five minutes or so until beans are heated through.
The fresh veggies add more depth to the chicken stock so it doesn’t taste bland. The mushrooms create a wonderful richness and depth to the broth.