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Whatever Floats Your Boat Vegetable Soup -- Leftovers!

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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.”
READY IN:
30mins
SERVES:
10
UNITS:
Metric

Ingredients Nutrition

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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