Leftover Night

Leftover night has gotten a new twist.  Earlier this week, we cooked a chuck roast from the farm.   We only had about 1/2 cup of meat leftover- not enough for another meal and  no plans to go to the dreaded grocery store.  Time to use up whatever veggies are about to go and supplement with pantry goods.   Soup night!   This soup came out really yummy, but with plenty of room for substitutions depending on what is in your fridge/pantry. It also made enough for, yes, leftovers!  And, it only has a tiny bit of meat, but gives the illusion of much more. Be creative, use up your limp veggies and do not go to the store!  I will list the recipe as I cooked it as well a few other substitutions suggestions....

Beef, Bean and Rice Soup- serves 4-6

Ingredients

1 (about to sprout) yellow onion  diced (and/or leek, garlic, shallot)

4-5 stalks (limp) celery chopped(and/or celeriac root, carrots, broccoli, green beans)

1 tbsp olive oil

1 tsp  dried Rosemary

1 tsp dried Summer Savory (use 3 tsps of whatever seasonings you like/have on hand and a bay leaf would be great here, too)

1 tsp dried Thyme

4 c. beef broth  (use chicken broth, if using chicken or any combination of broth)

3 c. veggie broth

1 c.  brown rice (wild rice, white rice, barley, even pasta)

1c. (wrinkled) grape tomatoes (halved) 

1 can kidney beans rinsed (any type of bean will do)

1/2 cup cooked beef ( or chicken or leave out completely)

salt & pepper

Heat olive oil in large dutch oven.  Add onion and saute until soft.  Add celery and dried herbs and sauté for another 2 minutes.  Add 4 cups broth and 1 cup uncooked rice, bring to a boil, cover and simmer for 40 minutes.   Add tomatoes and beans (if you are using uncooked beans, add with rice).  Add cooked meat and remaining broth.  Add salt and pepper. Taste, add more herbs if desired.