The Savings is in the Soup!

One thing I learned from the Tightwad Gazzette was never to waste anything.

Tonight I made what I call leftover soup and boy was it good. The pan was just about licked clean. It was a mexican soup and it consisted of: from the freezer- 1/2 cup left over taco meat, 1 1/2 cup leftover macaroni and cheese, 1 cup corn, from the fridge- 1/2 cup sliced green onion, a tomato that was ready to turn, 1/3 cup left over home made salsa, 1/3 cup picante sauce, and 2 cup home cooked pinto beans. To this I added water, a little beef bullion and about 1/4 tsp liquid smoke. I served it up with some left over home made whole wheat bread, and then we had water melon slices for dessert.

I very rarely follow a recipe for soup. Traditionally, soup always consisted of what was on hand. It is important to have a rich tasting broth and the rest is what ever you need to use up quick. Little bits of meat can be put in the freezer, a left over pork chop, chicken, ground meat. Pasta, rice, beans, bits of left over cooked veggies, water from cooking veggies, you name it. Always save your left overs. You can freeze left over sauces and gravies too. I usually pick a theme; our favorite is mexican. But you can do chicken and rice, Italian minestrone, vegetable beef, etc...

Rich broths can be made from saving all your produce end pieces in a freezer bag. Add some left over bones from a chicken dinner. Any germs left behind will be cooked off when you make the broth. Put it all in large pot and cover with water. Add 1 tbs. apple cider vinegar. Bring to boil, then reduce the heat and let simmer until water has evaporated at least 50%. Strain, and use for soup, or other recipes that call for broth.