I knew my base ingredients - plenty of leftover egg noodles, some sauce from the beef stroganoff (no beef), some beef consomme soup and some fresh veggies. It was just a matter of becoming a mad scientist and devising a plan.
I started out by chopping some baby carrots, celery, onion, fresh ginger, and garlic and sauteeing in some olive oil. I then added a can of beef consomme soup and a larger can of beef stock. From there, I started to throw in some spices - I believe I used tarragon, salt, pepper and perhaps a tad of chili powder to give it heat. I also added in the leftover sauce from the beef stroganoff, and got even crazier and added a bit of horseradish sauce, soy sauce, worcerstershire sauce and half and half. Oh, and I chopped up the leftover green beans into smaller pieces. I really think that's it...and just let it simmer for about 1/2 hour. And added in a bit of grated parmesan cheese. Then I added in the leftover egg noodles and let it blend together for a few more minutes. Just served it with some sliced Italian bread (for dipping) and let's just say it was YUMMY!!!
A vegetarian option would be to use vegetarian stock, delete the beef strogranoff sauce and I think that's all you would have to do. We did not have a true meat in there...maybe tofu would be an option???
Anyways, it hit the spot and was super easy which is what I totally needed tonight!!! Thanks to those who have joined me on My Fitness Pal. Again, my user name is mariccarroll if you want to be my motivator (and I will motivate you).
Tonight the treadmill was NOT something I wanted to do. I had god awful cramps and just felt puny - but I did still walk on it for 45 minutes at my 4 mph, just turned the incline down from 6 to 4, but still VERY proud because I "just did it"!!!
Tomorrow is FRIDAY!!!! YAY!!!!!
Mari, that looks delicious! I love your "mad scientist" description. :) If you wanted to make it vegan, you could use leftover regular pasta (we almost always have some of that lying around) instead of egg noodles, vegetable stock, and throw in a can of chickpeas. I don't really like tofu in soup, tends to get even mushier when simmered for a long period of time or boiled at high temperatures. Tofu is best sauteed or fried, in my humble opinion. ;)
ReplyDeleteThanks Michele! This will be great that I can learn more about vegan/vegetarian. Duh - eggs come from chickens so I should know they are not vegan friendly. I am not a fan of chickpeas (though I love hummus), and glad to learn more about tofu (and still want a yummy recipe for this so I can get over my fear). Mushrooms would have taken this soup over the top, but alas, I live with two mushroom haters. Happy Friday!
Deletegrin..it's ok, Mari, vegetarians eat eggs so your spin on the soup would be fine for those folks! :) If you don't like chickpeas, cannellini beans would do just as nicely! I looooove mushrooms so if we ever have the opportunity to cook together you'll be in good company.
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