We had a late lunch in town today, so I wasn't even sure if I wanted to make dinner tonight.
I had some chicken thighs defrosted already, but I just didn't feel like preparing a whole meal now. I really wanted something simple, lighter and comforting...soup!
At first I thought of making corn chowder using the few ears of corn leftover from our 4th of July barbecue. Then, upon inspecting the contents of the frig, I spied the baked beans. I knew I had two or three strips of bacon left so I thought "bean and bacon soup!" I would add corn to that. Brilliant.
So I chopped up a bit of onion, about a quarter cup, and sauteed it with the diced bacon in a stockpot. I added a quarter cube of butter, Paula Deen-style. Then I made a roux by adding a small scoop of flour to the pot, along with about a cup of water and a teaspoon of organic chicken broth powder in lieu of broth. When that thickened, I added a little more water, then stirred in the leftover beans, which amounted to about two cups worth, and about a cup of corn that I had cut off the cob.
I tasted the soup and decided it needed some punch, so I added a splash each of Worchestershire sauce and white vinegar vinegar and a generous dollop of ketchup. Still not completely satisfied, I opened a 15 oz. can of diced tomatoes and poured it in. Garlic salt, pepper and oregano flakes finished off the seasoning and the soup was ready. It turned out to be pretty tasty!