My apartment smelled delicious last night after I threw the following into a pot: chicken stock from the freezer, organic chicken stock from a carton, a bunch of spices, a little balsamic vinegar and half a can of tomatoes.
While it simmered, I diced carrots and cooked them along with frozen corn and peas. I added some pasta to the stockpot; after it was tender, I added about a third of a cup of leftover quinoa and the strained vegetables.
And wished it weren’t hours past suppertime. I wanted soup. But I had to wait until the next day, except for the few spoons that I tasted in order to, um, adjust the seasonings.