Whatever Floats Your Boat Vegetable Soup -- Leftovers! |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Save bits of leftover vegetables (of YOUR CHOICE) in a jar, in the freezer - when the jar is full, make soup! For my family of five, I saved vegetables in a quart jar. Serve with cornbread or bread sticks, and a fruit salad. Ingredients:
1 quart leftover vegetables (black beans, kidney beans, navy beans, baby lima beans, edamame, corn, hominy, etc) |
2 tablespoons olive oil |
1 large onion (diced) |
1/2 teaspoon garlic (minced) |
2 russet potatoes (diced) or 2 sweet potatoes (diced) |
2 cups water |
1/4 teaspoon salt |
4 teaspoons beef bouillon granules or 4 teaspoons chicken bouillon granules |
1/4 teaspoon fresh ground black pepper |
1 (14 1/2 ounce) can italian tomatoes (basil, garlic, and oregano ' with juice) |
1 tablespoon worcestershire sauce (optional) |
1 (15 1/4 ounce) can whole kernel corn (optional) |
leftover cooked beef (optional) or cooked chicken (optional) |
cilantro (to garnish) or italian parsley (to garnish) |
Directions:
1. Thaw leftover vegetables of your choice. Set aside.
2. In a large saucepan, saute diced onions in 2 tablespoons olive oil for about 3 minutes; add minced garlic and saute for about 1 minute more.
3. Add diced potatoes, water, salt, beef or chicken granules, and black pepper. Bring to a boil.
4. Reduce heat ~ simmer until potatoes are tender but not falling apart (about 10 minutes).
5. Add thawed leftover vegetables. Bring back to heat.
6. Add tomatoes (with juice) and optional Worcestershire sauce and corn. Simmer for 2 minutes.
7. Taste for needed seasonings.
8. Add leftover cooked beef or chicken, if desired, and heat through.
9. Garnish with cilantro or parsley ~ Serve with cornbread or bread sticks, and a fruit salad.
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