It's a mess and there is no organization. It also didn't help that Crookshanks tried to heft his 20+ pounds up to the top shelf in order to secure some vittles and in the process caused a two-shelf collapse.
Over the past year or so, I would do a Pantry Raid to rid myself of the collected mass of canned goods, but I swear they are breeding. How else to explain three cans of lima beans? I mean really. Who has three cans of lima beans ever.
So, enter the King of Pantry Raid recipes: Succotash. I typed "lima beans" into Epicurious and out spat this lovely soup. It made a ton -- I was able to freeze a lot of it and The Mayor and I over the past few weeks have found it a life-saver when we were both feeling under the weather the past couple of weeks. Don't skip the croutons... they are really good!
And the best part of all, I not only got rid of the three cans of lima beans, I also used a can of creamed corn, a can of regular corn and four cans of vegetable stock! Whoo-hoo! Now, I just need to get rid of seven cans of coconut milk...
Succotash Soup with Black Pepper Croutons
Adapted from Epicurious
1/4 cup (1/2 stick) butter
3 cups 1/2-inch cubes crustless sourdough bread (about 8 ounces)
1 teaspoon coarsely cracked black pepper
2 tablespoons (1/4 stick) butter
2 cups chopped leeks (white and pale green parts only; about 3 medium)
1/4 cup minced shallots
3 garlic cloves, chopped
6 tablespoons finely chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
1 large red bell pepper, cut into 1/4-inch cubes
8 cups low-salt chicken broth
1 1/2 cups frozen baby lima beans (about 8 ounces) [or canned!!!]
1 14 3/4-ounce can creamed corn
1 1/2 cups frozen white corn kernels (about 8 ounces)[or canned!!!]
Melt butter in heavy large skillet over medium heat. Add bread and pepper and stir to coat. Sauté until croutons are golden and crisp on all sides, stirring occasionally, about 12 minutes. Sprinkle with salt. (Can be made 1 day ahead. Cool completely; store airtight at room temperature.)
Melt butter in heavy large pot over medium heat. Add leeks, shallots, and garlic; sauté until leeks are soft, about 5 minutes. Add 4 tablespoons parsley, thyme, and oregano; sauté until fragrant, about 3 minutes. Mix in red bell pepper. Add broth and lima beans and bring soup to boil. Reduce heat to medium-low, cover, and simmer until lima beans are tender, about 10 minutes. Add creamed corn and corn kernels and heat through. Remove soup from heat; season to taste with salt. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.)
Ladle soup into bowls. Top each with some croutons and some of remaining 2 tablespoons parsley. Serve, passing remaining croutons separately.