My father has a slight problem. He cannot resist stocking up on food. Like, at all.
No lie, we currently have 16 jars of peanut butter, 52 28oz cans of tomatoes, 13 boxes of broth, 18 17.2oz jars of Himalayan salt, 35 cans of beans, 24 boxes of almond milk, and 10 bundles of sausage. We’ve already had to move my food processor to make room for all the tomatoes 😦
Fortunately, all the food still fits in our cabinets… for now at least.
Oh, and then there’s the 500+ cardboard egg cartons we have mounted in our basement. My father refuses to let me throw them out as he’s saving them for the bonfire we have, maybe once a year?
So, every so often I try to clean house and find ways to use up some of these ingredients. Soup is the perfect resolution for such times, as shown below.
As for the egg cartons, I’ve been using them for crafts or secretly bringing them to my friends’ houses to put in their recycle bins and bonfires. Shhhhhhhhh!
1 tbsp ghee
1 onion, chopped
4 garlic cloves, minced
2 tbsp dried red rubin basil (can also regular basil as well)
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp crushed red pepper flakes
4 sausages (I used a garlic and pepper version), cooked and sliced into small pieces
1 28 0z can crushed roasted tomatoes
3 cups chicken broth
1 can red kidney beans, rinsed and drained
4 cups spinach, chopped
3/4 cup frozen corn
1/2 cup carrots, sliced
salt and pepper, to taste
Heat ghee over low-medium heat and sauté onion and garlic for 3 minutes.
Add in basil, rosemary, thyme, and crushed red pepper and continue to cook for 2 minutes.
Add sausage and heat for another 5 minutes.
Add tomatoes, broth, and kidney beans. Cook for 20 minutes.
Add spinach, corn, and carrot and cook for 1o more minutes.
Adjust with salt and pepper, to taste.
Stir in cooked pasta, if desired.