At the end of some months I have to get creative in menu planning. Depending on what our lives looked like that month or how well I planned. This month is one o those months where I am going to have to be very creative and dig deep into our pantry. That's what I did tonight with what I call Southwest Pantry Soup.
Start with a large pot on medium heat and add a couple of tablespoons of Extra-Virgin Olive Oil. Next, add a 1/2 tablespoon of chopped garlic, 2 medium chopped carrots, 1 small onion and let sautee for about 10 minutes or until tender. Next add 32 ounces of chicken broth, a can of diced tomatoes with juice, 2 cans of black beans drained, a can of corn drained, a couple dashes of hot sauce, 1/2 tablespoon of oregano, 1 teaspoon of cumin, 1 bay leaf, salt, and pepper. Bring to a boil then simmer for 30 minutes. Top with sour cream and you have a soup that is great for any season and any budget, oh yeah and tasty.
Try searching your own cabinets and fridge to make your own pantry soup. When you think you don't have anything to cook you probably have a fabulous creation just waiting to be discovered.