I keep a container in my freezer for leftover bits of vegetables. When it’s full, it’s generally time to make some soup. It never comes out the way twice, of course, and you have to do a bit of tasting throughout and adjust some seasonings. Basically, I start with about a quart of broth, more or less depending on what I’m using up. In this case, I had made the beef broth a few days ago so I skimmed the fat that had hardened on top while it sat in the refrigerator, then measured out about a quart into a soup pan. The rest of the broth was frozen in 4 cup containers for another day.
I pulled out my container of leftover vegetables, labeled, clearly enough, as “stuff for soup.” I popped the frozen contents in the broth. There was corn, green beans, carrots, and peas I think. A few nights ago I’d made some summer squash casserole and had a bit left over in the fridge so I added that as well. In looking through the shelves, I also spotted a bit of leftover rice-a-roni and added that. Then I spotted the last of the pinto beans I’d made Sunday and added them as well. After it warmed up and simmered a few minutes, I tasted it and added some salt and pepper.
It’s good. Just a simple vegetable beef soup. This would have been even better if I’d had some leftover beef to put in but I didn’t. As it is, it makes a nice warming side dish for the suddenly cool weather we’re having (and rain too!) right as the girls start swimming.
You sound like me! One of the best minestrones I ever made was like that, never to be duplicated. Bits and pieces: zucchini and rice-a-roni, some V-8, green beans, mixed vegetables, who knows. It made a big pot full. I gave some to my friend Elizabeth, and every now and then she’ll say, ‘Remember that great soup you made once?’
That was about 10 years ago!