Doesn't that sound nicer than "random crap I found in the pantry?" Which is, of course, pretty much what went into this soup. The pantry was looking a little overfull of odds and ends, I was tired and not feeling particularly creative, and we sure did need to get rid of those last few frankfurters before something dreadful happened to them (or us, upon eating them).
But somehow the whole ended up being more than the sum of its parts. Fisher ate three bowls; Rhys ate two (huge) bowls; no one minded the presence of the can of bean-n-bacon soup (a blast from the past, indeed!) a bit.
Mélange de garde-manger aux saucisses allemandes [doesn't that sound fancy as all get-out?]
Serves six, or four if you have hungry children
1 Tbsp olive oil
1 medium onion, chopped
10 to 12 ounces frankfurters, kielbasa or other light fully-cooked sausage, quartered lengthwise and sliced
3 cups chicken broth
2 tsp seasoned salt, or what I used, which was Montreal Steak seasoning (downmarket but soooo good)
1 14-ounce can diced tomatoes or diced tomatoes with chiles
1 can bean-n-bacon soup (if you're feeling fancy, use the Pacific Natural Foods organic kind and cut the chicken broth down to 2 cups; if you're feeling impoverished or anti-elitist or like using what's sitting around, use the Campbell's/store brand kind)
Crumbled feta cheese for serving
Heat olive oil in a soup pot over medium heat. Add onion and cook, stirring occasionally, until partially softened, about 5 minutes. Add sausage and cook, stirring frequently, about 5 minutes more, or until sausage is just beginning to brown.
Add chicken broth, seasoned salt, diced tomatoes and canned soup. Bring to a boil; cover, reduce heat and simmer until you're ready to eat. Blueberry muffins would be a lovely accompaniment; if you mix and bake them while the soup is simmering, the two should be done just about simultaneously.
Serve with plenty of feta garnishing each bowlful.