“Use Up What’s In The Fridge & Cupboard” Sunday Soup

These ingredients are based upon my attempt to use up vegetables and canned goods before this weeks shopping trip.

  • 1 large tin diced tomatoes / basil
  • 1 small tin crushed tomatoes
  • 1 tin garbanzo beans
  • 32 oz chicken stock
  • 1 package Trader Joe’s Spicy Italian Sausage
  • 1/2 chopped onion
  • 1/4 chopped red pepper
  • 1 chopped poblano pepper
  • 1 “stalk” chopped broccoli
  • 4 “stalks” chopped kale
  • 1 cup baby carrots
  • 1/2 tbs basil
  • 1 tbsp oregano / Mediterranean herbs (Whole Foods)
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Place ingredients in crock pot and cook on high temp for 5 hours.


Leftover Turkey Chile Verde

Our family tradition is turkey on New Years Day. I came home from the holidays with a bag full of leftover turkey and figured it was the start of a yummy crockpot meal.

  • 1 large onion, cut into wedges
  • 3 poblano peppers
  • 1 jalapeño pepper
  • 3 large, peeled cloves garlic
  • tomatillos, husked and cleaned
  • 1/2 cup finely chopped fresh cilantro
  • 3 cups cooked turkey meat, preferably dark and light
  • 2 tins turkey stock (2 cups)
  • 1/2 tbsp ground cumin
  • 1/2tbsp dried oregano
  • 1 tablespoon chili powder
  • 1 (14.5-ounce) can cannellini beans, drained
  • 2 1/2 tablespoons cornmeal

Make the Salsa Verde:
Place chopped tomatillos, peppers, onion and garlic on oiled baking sheet and place under broiler for at least 15 minutes.


The tomatillo (Physalis philadelphica), known as the Husk Tomato or Mexican Husk Tomato.- Wikipedia

Using a spatula turn the ingredients so they don’t burn. Vegetables are done when they are slightly charred and soft.

Transfer ingredients to blender along with the chopped cilantro and a few tablespoons of broth. Use the pulse setting on the blender and combine all ingredients.

Add the salsa verde to the crockpot along with the turkey, stock, cumin, oregano, chili powder.

Cook on low heat for 3 hours.

Stir in beans and cornmeal and continue to cook for another hour or hour and a half.

Serve with cheese, chopped cilantro, warmed tortillas.

Parnia Lentil Soup

  • 2 cups dried Pardina Lentils (I used Goya brand)
  • 1/2 lb chopped keilbasa (Jubilat Provisions is where I buy mine)
  • 1 onion – chopped
  • 1/2 cup celery – chopped
  • chopped kale – about 4 cups
  • 28 oz tin of diced tomatoes
  • 4 cups vegetable broth
  • 1 tbsp garam masala
  • 1/2 tbsp cumin powder
  • 1 tsp ginger
  • 1 tsp cinnamon
  • pinch of allspice or nutmeg
  • pinch of cayenne pepper
Pardina Lentils (Spanish)

Pardina Lentils (Spanish)


<—–   Use this type of lentil.

Combine all ingredients and cook on low for 8-10 hours.

Beef and Bean Stew

  • 1 1/2 pounds stew beef, cut in small pieces
  • 3 tablespoons flour
  • 1 chopped onion
  • 3 ribs celery, sliced
  • 1 cup carrots
  • 1 sweet green bell pepper, chopped
  • 1 sweet red bell pepper, chopped
  • 1 teaspoon salt
  • 2.5 teaspoons Cajun seasoning
  • 2 tsp Mediterranean seasoning (Whole Foods mixture)
  • 1/4 teaspoon black pepper
  • 1 cans (15 oz each) Cannellini beans, drained, rinsed
  • 1 can (10 1/2 oz) condensed beef broth, undiluted
  • 1 cans (14.5 ounces each) diced tomatoes, not drained
  • 1 cup canned drained corn kernels
Beef and Bean stew ingredients

Ingredients for Beef and Bean stew.

Place flour in a shallow bowl and add 1/2 tsp Cajun seasoning, and salt and pepper

Dredge the beef chunks in the flour mixture and brown in a frying pan

Place beef on bottom of crock pot

Add onions and celery to the frying pan along with any left over flour mixture and enough broth to create a roux, lightly cook.

Add the onions and celery to the crock pot. Add carrots and peppers, tomatoes, beans, corn, the rest of the broth.

Sprinkle Cajun spice and Mediterranean spice along with a little salt & pepper over ingredients

Cook 5 hours / high heat.

Indian Style Apricot Chicken


  • 6 skinless chicken thighs
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  •  1 tbsp veg oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 tbsp grated fresh ginger
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground all spice
  • 14-1/2 ounces diced tomatoes undrained
  • 1 cup chicken broth
  • 8 oz dried apricots
  • 2 tbsp chopped fresh parsley


  1. Season chicken w/ salt & pepper. Heat oil in skillet on med heat. Brown chicken on all sides. Transfer to crock pot.
  2. Add onion to skillet. Cook & stir until translucent. Stir in spices.
  3. Cook 15-30 seconds longer until mixture is fragrent. Add tomatoes w/ juice & broth. Heat mixture thru (2-3 min). Add to crock pot.
  4. Add apricots.
  5. Cover, cook on LOW 5-6 hours or on HIGH 3-4 hours or until chicken is tender. Add salt & pepper if desired.
  6. Serve w/ Basmati rice & garnish with chopped parsley if desired.