Friday, January 15, 2010

LEFTOVERS AND SOUP

When cleaning up after a meal, do you find you have leftovers that aren't enough to feed anyone again but you hate to throw them out?  Save all your left over vegetables in one "soup" container in the freezer and save it for homemade soup.  If you don't make homemade soup, don't be intimidated, it's easy.  I have included my recipe below.  Add leftover bits of corn, peas, green beans, tomatoes, potatoes, cooked carrots, and more.  Make sure your leftovers are cool and add them to your "soup" container in the freezer.    It won't be long before you have enough to make a pot of soup.  You can do the same with leftover rice and pasta and beans, but it's best to store them in a separate freezer container because they will cook much faster than the veggies.  Freeze bits of leftover chicken, pork and beef too for soups, casseroles, or pot pies.  Two or three small portions of leftovers will make a whole new meal.


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Vegetable Beef Soup*
  • 48 oz.  tomato juice
  • 1 packet of onion soup mix or beefy onion soup mix
  • 1 pound ground beef browned, season with Salt and pepper while browning
  • 1 can chicken broth
  • Veggies- Without leftovers this is what I use -- one medium potato diced, handful of baby carrots diced, handful of green beans and peas 
  • Handful small pasta

Combine everything but the peas and pasta.  Bring to a boil and simmer for one hour.  Add pasta and peas during last 20 minutes.

* Customize any way you want- canned or frozen mixed vegetable would make this very quick.  Use low sodium broth and juice if you need to.  I like to add beans too.  I have made in the slow cooker too!

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