CLEAN-OUT-THE-FRIDGE SOUP

This is a starting point. Use what your family likes and what you have on hand.

1. Choose a base: 6 cups broth (chicken, beef or vegetable) or 2 cups spaghetti sauce plus 4 cups water.

2. Add one of the following: 2 cups cooked beef,chicken, turkey or pork which has been shredded or cubed, or 1 cup diced ham, or 3 cups cooked dried beans (may be purchased canned).

3. Add 3 to 4 cups cooked* vegetable, one kind or mixed such as carrots, celery, onions, potatoes, green beans, corn, zucchini, peas.

4. Add up to four spices and seasonings (6 tablespoons fresh or 2 tablespoons dried total). basil, chives, cumin, garlic, marjoram oregano, rosemary, thyme, chili powder. Salt and pepper to taste.

5. Add 2 cups cooked rice, barley, pasta, etc.

Combine all ingredients in a big pot or slow cooker. Cook on low until well heated. *Uncooked vegetables may be used but them in base first to cook until almost tender. Then add cooked ingredients and cook until hot.

Tip: Keep two containers in the freezer labeled “soup” and “chili”. When there are small amounts of leftovers, deposit them into the appropriate container. When it is full, it is time to make soup or chili. Benefits: no small containers using space in the fridge, less food waste, money saved, yummy soup or chili.