Clean-Out-The-Fridge Soup

Okay. Last week I bought WAY too much produce for too many recipes that looked good. I didn't want to waste more money than I already have on the ground turkey I forgot to use. So, I took a cue from Tosca Reno and just made a soup out of everything I had in the fridge that worked. I present to you... Clean-Out-The-Fridge Soup:

Ingredients:

1 large green bell pepper
1 medium yellow onion
2 large stalks of celery
2 thick carrots (I should have done three... I LOVE carrots in soups!)
1 cup chopped green cabbage
3 cloves of garlic pressed through a garlic press
Sea Salt and Black Pepper
1 palmful oregano
1 palmful cumin
1 palmful paprika
2 pinches of rubbed sage
1 package of pre-cooked smoked turkey sausage
2 tbsp Extra Virgin Olive Oil
32 oz of Low Sodium Chicken Stock (I used two 14 oz cans and some leftovers from soup last week)
1 14 oz can low-sodium diced tomatoes
2 15 oz cans pinto beans
1 1/2 cups (or more...) of frozen corn


Sautee the first 6 items in stock pot with Olive Oil and spices for 8-10 minutes. Meanwhile, brown the sausage. Add spices to this if desired.
Add stock, tomatoes, beans, and sausage to vegetables. Bring to a boil, then simmer for 20 minutes.
Add corn and simmer for another 5-10 minutes.
Serve and enjoy. I sure did. :-)

As promised...

Tosca Reno's White Chicken Chili
Serves 8-10
From The Eat Clean Diet Cookbook

3 medium Poblano chiles, stemmed, seeded, and chopped
2 medium Jalepeno chili peppers, seeded and deveined, chopped
2 Vidalia onions, peeled and chopped
2 ribs celery, trimmed and chopped
1 large leek, white only, well rinsed and chopped
6 cloves garlic, passed through a garlic press
2 Tbsp ground cumin
2 Tbsp dried oregano
2 Tbsp dried basil
1 tsp fresh rosemary
1 Tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
8 cups water or low sodium chicken stock
2 x 15 oz cans of navy, cannellini, or other small white bean or combination, drained and rinsed
3 lbs boneless, skinless chicken breasts, cooked and cubed (I used about 2 and 1/4 and it was PLENTY)
Juice from 2 fresh limes
Juice from 2 fresh lemons
1/2 cup chopped fresh cilantro leaves
4 green onions, trimmed and chopped for garnish

Preparation:

1. In a large saucepan or dutch oven, place all chiles, onions, celery, leeks, garlic, cumin, oregano, basil, rosemary, olive oil,  sea salt, and black pepper. Cook over medium heat until onions become translucent--about ten minutes.
2. Add 8 cups cooking liquid, beans, and cubed chicken and bring mixture to a boil. Reduce heat and let mixture simmer for 40 minutes. Add lime and lemon juices, cilantro, and green onions. Remove from heat and serve immediately.

ABSOLUTELY AMAZING!!! Loooove it.