This is a sequal to "I like to play with my food."
We had some leftovers from a meal of pot roast and mashed potatoes. There was small a small piece of chuck roast, one serving of mashed potatoes, and 2/3 pint of the gravy. The pot roast was chuck that was cooked in sealed aluminum foil with a can of golden mushroom soup and 1/2 an envelope of onion soup mix.
I made 3 quarts of soup from the following ingredients...
2/3 cup of dry garbanzo beans
2/3 cup of dry baby lima beans
about 2 Tbs. extra virgin olive oil
a large onion, diced
2 diced celery ribs
several crushed garlic cloves
1 28-ounce can of peeled whole plum tomatoes
1 pint of beef au jus, defrosted, saved from Xmas
1/3 cup of yellow split peas
approx. 1/6 cup of lentils (remainder of a bag)
the leftover gravy, meat and potatoes
The garbanzo and lima beans were cooked without the usual overnight or quick soak method in a pot of water. They were tender within an hour because no salt or acidic ingredients were added to the cooking water.
In past messages at this site I have ranted about not putting beans in chili. That doesn't mean that I dislike beans, just that beans don't belong in chili.
The diced onion and celery were sauteed in the oil until the onion was translucent in a 5-quart Dutch oven. The crushed garlic was added a few minutes before the onions were translucent and sauteed for about 3 minutes.
The defrosted beef au jus, leftover gravy, and hand-crushed tomatoes with their juice were added followed by the rinsed lentils and split peas. These ingredients were brought to a boil and then the heat was reduced to a simmer.
The cooked beans were drained and the liquid temporarily reserved in case it was needed for the soup. The beans were added to the simmering. ingredients. This part of the soup was allowed to simmer for about 45 minutes before the adding the chopped up leftover piece of pot roast and the mashed potatoes. This potage was allowed to simmer for another 20 minutes. I discarded the reserved bean liquid because it wasn't needed.
NO SALT OR GROUND BLACK PEPPER WERE ADDED because the soups used to make the pot roast gravy were already seasoned.
I call this mess ZUPPA D'CUCINA because my wife is of Italian heritage, and people think dishes with foreign names are something special. (?)
The resulting stuff is delicious. My motto is -
COOK LIKE A PEASANT,
DINE LIKE A GOURMET