Green soup (previously chicken soup) converted to Jumblelaya

Start heating up the remaining soup from yesterday.

Fill a medium small metal bowl half full with deveined frozen shrimp in the shell, add cold water, let sit about 20 minutes or so to thaw.

Add following chopped/sliced veggies to soup

• 2 celery stalks
• rhubarb
• green pepper

Make a medium brown roux. (use metal pan & spoon.)

• about 2 T butter
• about 4 T flour (I make a drier roux. Can do equal amounts butter/flour if you wish.)

Then add liquid from soup to roux make a smooth gravy with no lumps then add back to soup.

Take off shells from thawed shrimp and rinse shrimp.

Slowly bring soup to boil to let it thicken.

Add equal amounts of

• white pepper
• red pepper
• black pepper

(Start with 1/4 tsp of each. May need more if you like spicy hot. May get spicier hot as it sits.)

Then add shrimp. It will immediately turn pink.

Turn heat off or down. You are done.

Serve over rice.

If it gets too spicy hot you can cool down with plain yogurt or cottage cheese.

Chicken soup converted to green soup

Add to left over chicken soup**

• 1 can navy beans
• browned & sliced italian sausage
• sliced onion, browned
• several cloves of garlic pressed through garlic press

Then add and cook until soft

• A big bunch of thinly sliced greens such as Kale, Swiss Chard, Spinach, and/or Collards

Season with generous amount of fresh ground black pepper
Salt if needed

**
If you don't have leftover chicken soup use

• 1 can chicken broth 
• 1-2 cans of water 
• 3-4 diced potatoes cook till soft

Then add rest as normal

When rhubarb is in season I add it to the soups too.

Chicken Soup with potatoes

Cook until meat falls off the bones (about 1 - ? hours)

• 2 chicken legs with thighs
• with 1 onion cut up
• in water to cover 2-3x in stock pot
• with about 2-3 teaspoons of salt

Then remove meat from bones & return to pot

Add cut up

• potatoes (about 3-4)
• carrots
• celery

Cook until soft (about 30 minutes or so. If the pieces are larger they take longer.)

Season to taste