Limbo Soup

When my husband went to the ‘frig on Tuesday morning, he noticed that it was not really cold. Sure enough, when he checked the freezer, the ice cubes had melted. Since stores closed early for New Year’s Eve, we ran over to Lowe’s and a local appliance store to buy a new fridge. Ours was almost 15 years old, so we felt did not pay to fix it, especially because it is a side by side frig & freezer, which I do not like. (It was here when I moved here.) Also, I learned that the parts are recycled.

Of course, before shopping I emptied the fridge and put all the food on the patio attached to our condo apt. Then my husband took the frozen items and put them in the freezer in our condo kitchen attached to the club room. We were very fortunate that it was cold out and that we had this option, or we would have lost a couple hundred dollars in food money.

This is about half of what I took from the fridge. Other half is on the adjacent wall, but you get the idea.
The snow last night is a nice touch!


For the next four days, my refrigerator was the patio and I was in a state of limbo. I started using up all the odds and ends. Here is my limbo soup made from the items I found on my porch refrigerator and used up as quickly as I could. The rice froze but the kale stayed fine. The edamame beans and peas were frozen, but thawed quickly in the soup. I made soup a couple of times, so I did not use all of these veggies at once, but spread them over a period of 3 days.

IMG_0060-miso-veg soup.jpg

This is a miso soup from one of my earlier postings, but since the soup will look different, depending on what veggies are available, almost any veggie soup picture will do for demonstration purposes. If you use mellow miso, it will be light; darker miso like barley will yield a darker soup.


Utensils: Soup pot, cutting board & knife
Prep. Time: 10 minutes
Cooking Time: 10 minutes
Categories: Vegan, Gluten Free

Ingredients (Use water or soup stock, if available)

Kale
Yellow beet
Carrots
Daikon
Edamame beans or English peas
Scallions
Garlic (in pantry, not fridge)
One portobello mushroom
Arame seaweed (in my closet, not fridge)
Miso paste
Rice or
Bean thread noodles (not in fridge)

Directions

1. Depending on how many veggies you have, put 2-4 cups water in a sauce pan and place on medium high heat. While it is heating, cut carrots into matchsticks and toss into pot. Add chopped garlic.  Slice or chop whatever veggies you have on hand and also toss into pot.
2. Cut cooked beet or other large veggies into small pieces and add to soup. Chop kale and toss in beans and rice.  Also, add seaweed if available.
3. Before the soup boils, remove about 1/2 cup and mix with one to two tablespoons of miso and set aside.
4. The veggies should be done in about 10 minutes. Shut off soup & add dissolved miso; stir well and enjoy while hot.

P.S. The experience of using the patio as a fridge was interesting, something like camping with limited supplies, but totally fine!

2 Responses to “Limbo Soup”

  1. Joyce Eisenberg Says:

    Looks really good. Almost makes me wish my refrigerator wasn’t working! Very resourceful of you.

  2. ellen sue spicer Says:

    Don’t wish that! You can make the soup with whatever leftover veggies you have in the fridge right before shopping.
    Thanx, ellensue

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