All you fellow kitchen creators out there, does this sound familiar…?
Hubby: “Soup?! Really Liz, come on, it’s March! Can’t we switch over to the grill yet?”
Me: “Well Mr. CEO, are you going to wake up, take out the chicken so it defrosts, skin and cut the vegetables, and heat up the grill before 6pm when we’re ravenous for dinner? What time do you get home again? Did you want to workout? Oh, and by the way, where are those homegrown veggies you promised me by Spring?”
Hubby: “I’m working on it, geez. Didn’t you see the sprouts in the garden?!”
Get’s him every time! To a man who grew up on a farm in Illinois, I always know how to shut him up with the simple mention of landscape, crops or our wonderful (yet still “growing”) garden. Thus, knowing the grill likely wouldn’t be unveiled until the weekend, the infamous crock pot came to the rescue yet again.
Soy Ginger Stir Fry Soup is basically a wonderful concoction of all the vegetables we’ve had in our freezer or fridge that need to be used up but blend perfectly with the flavors of soy, ginger, garlic and red pepper flakes! It’s super simple and can be modified using whatever protein choice you prefer. I opted for the chicken, however if you’re vegetarian or practice abstaining from meat on Friday’s during Lent, throw in some tofu or edamame for your protein.
I also prepped the hubby some wonderful homemade naan, however it was feeling a bit camera-shy, so I will work on boosting its appearance and debut at a later date!
Me: “Now, what do you think? How’s the soup?”
Hubby: “It’s great! I love the water chestnuts, and that spicy kick from the pepper flakes. Are those bean sprouts? When did you get those? Can you make more naan?”
Me: Smiling and thinking “… the simple joy from being right, yet again!”
- 4 cups water
- 2 bay leaves
- 1 package bean sprouts 4 cups
- 3 cups broccoli florets
- 4 cloves chopped garlic
- 1/3 medium onion chopped
- 1 can water chestnuts
- 1 tbsp . ginger powder
- 2 tbsp . light soy sauce
- 1/4 cup rice vinegar
- 1 1/2 tsp red pepper flakes
- 8 oz raw chicken breast cubed
Turn crock pot on low and add water, herbs and spices.
Toss in veggies and chicken.
Let simmer for 4+ hours.
Remove and enjoy with homemade naan or pita of choice.
Simple Swap Fact
Traditional canned soup will pack in over 500 mg of sodium per one cup serving.
This soup has the sodium in check with using natural flavors and relying on the salt from the soy sauce to enhance the dish.