Leftovers can achieve “prime time” by becoming Vegetable soup. Example in point, we served our company a leg of lamb roast.  There were a few leftovers and they entered my soup pot first.  I added little bits of stuff that I found in the refrigerator. These little bits of leftover foods included garlic, onions, celery, cabbage, sweet peppers, tomatoes, potatoes and carrots. So far so good. Next came the fun part. The dried herbs from last summers garden– oregano, basil, sage, and parsley, were added by the handful.  Salt and black pepper were next.

The soup kettle will simmer all day on the back of the stove.  There will be enough for supper and three or four quarts of the soup to freeze.  I turn leftovers into soup once a week. It sure beats finding green mold growing on them in the back of the refrig.

I feel good about recycling leftovers and not wasting  food. The soup is always different and always yummy. It  saves  money. I can’t believe how much one can of soup costs at the grocery store.


January 24, 2012 · Sarah · One Comment
Posted in: Kitchen

One Response

  1. Ordinary Goodness: Soup from Leftovers and a FAST Stew | Quicksilver to Gold - January 26, 2012

    […] at Sarah’s Diary there is an entry on soup from Leftovers.  I can practically smell how good that must be just from her description of how her leftovers go […]

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