Happy Wednesday Friends! If you saw my instastory from last night you probably already knew that I’ve been in the kitchen making this yummy dish. Well, I usually save my first soup recipe for the first sign of cool weather🍁 But I had a taste for soup and I had some random veggies in the fridge from the farmers market and I wanted to clear out my fridge before I do some refilling. This recipe by no means is original; I’m sure its been made somewhere else before. But I’ve never made a soup concoction list this is new to me and I can’t wait to share it. So first things first use whatever you’d like but these are the ingredients I had:
Kale, Baby Carrots, Half an onion, a half TBS of garlic, zucchini, dried Thyme and Rosemary, Chicken broth, Small kidney beans, Bay leaf for flavor, salt and pepper to taste.
For the Dumplings, I melted some butter, dried Rosemary, milk and mixed it together and added it to the soup for about an hour.
And voila! I have a delicious dinner for tonight.🍁
I also wanted to include all of the cooking essentials I used to make this delicious soup.
The star of the show is my wonderful crockpot; It was hard at work while I was sleeping. I love my flatware, I’ll link a couple options here and here. White bowls here and here. The ladle, best utensil for scooping out the delicious broth, I love love love my marble cutting board and actually probably need to buy a new one. I’ve had it for a while and it’s perfect. Wooden spoons and glass measuring cup and here’s an option with a lid.
I hope that this post inspires you to get creative in the kitchen and use whatever you have in your fridge to make a yummy meal.
Stay tuned for more deliciousness🍁