So soup is my favorite thing to make. It is the abstract expressionism of cooking — the Kandinsky of the kitchen, if you will. It’s no good to eat soup for at least six of the months of the year, of course; I do live in “Famously Hot” Columbia, South Carolina. I am loathe of the summers here and what no part of most hot-n-heavy dishes. And soup is generally hot. Perhaps that’s why I tend to go so berzerker with joy making pots of this in the winter.
In my pantry today:
- extra cabbage re: 3 Sausages, 2 Meals
- frozen black eyed peas
- frozen “gumbo mix” vegetables
- 16oz beef broth
- 8oz can of whole, stewed tomatoes
- 28oz can of pureed tomatoes
- garlic powder
- fart powder (asafoetida)
- chili powder
- cayenne pepper
- and in a diplomatic show of third-world unity, cumin
Okay, so start out with that big pot of not-exactly-leftover cabbage in the fridge. Toss in half of each bag of frozen beans/vegetables. There’s okra in that there gumbo mix of veggies, and really the only way I know to treat okra right (Despite being born ‘n raised in the south, my parents were both carpetbaggers and okra wasn’t really a part of our dietary lexicon.) is with a little Cajuning. That’s what the seasonings are for — we may not be making gumbo with these buggers, but we’ll honor The Bag They Came In’s Suggestion. Add broth and tomatoes, then all seasonings to taste. Bring the whole shebang to a low boil and maintain for a minute or three, then reduce heat to low and let all the parts get to know one another for a while. The longer you can let it sit, the better it will taste. Which is not an instruction to give yourself food poisoning after it may have been out too long.