Many of my soup recipes are a lot like this one — I have ingredients on hand to make a soup, but the details of seasoning and specifics may be a spur of the moment thing, not scripted from a book or recipe and not necessarily reproducible.
Southwest Chicken Soup
3 chicken breast halves, diced
green pepper, diced
32 oz box of organic chicken broth (No MSG)
15 oz can of black beans, drained
15 oz can of kidney beans, drained
15 oz can of corn, drained
15 oz can of diced tomato
a can or two of water
dash of salt
dried ancho chile (~2 tsp)
jerk seasoning (~2 Tbsp)
1 c. dry white rice, cooked in 2 c. water with a splash of olive oil
I sauteed the chicken in a little oil to get it cooked more quickly b/c I had limited time, then added the onion and bell pepper and garlic and let it get tender. Then I stirred in the broth and beans and corn and let that boil. Next I added the tomato, salt, chile and jerk seasoning (the amounts are purely conjecture b/c I just shake the bottle over the top of the soup until is seems to look and smell good). Just before serving I dumped in the hot cooked rice and stirred it. Most of the family preferred to stir some shredded cheese into their own bowls. It would have been great to have cornbread with it, but I didn’t make any.
During lunch, Thing 1 said, “Mom, this soup is so good you should plan to make it every Monday and Friday — if we had it too often, we might get sick of it.” I think it could have used a little more jerk seasoning (and Thing 1 asked if we had any Tabasco to add to it) but I was afraid of overwhelming the tastebuds of the littlest ones. As it is, it has a nice flavor, subtle enough to let you taste the individual parts w/o making the seasoning stand out too much.