Time Saving Tuesday – Left Over Soup
Sometimes I have a hard time throwing things away and food is no exception. When dinner is over and we have food left I put it in the frig and save it for later. I try to find “new” things to do with this food since “left over” night isn’t always very popular. I’m not sure why…we liked it the first time? But what about when there’s just one “spoonful” of veggie or a half piece of meat? It’s not even enough for one serving…do you throw it out? I found the perfect use! “Leftover” Soup.
As we clean up each night any little bit that “isn’t enough to save” gets placed in a large plastic container (with a lid) and kept in the freezer. If it’s veggies, I drain off the water but I usually put any sauce or broth from meat in with it. When the container is full I put the frozen contents into the crock pot with beef broth, a can of tomatoes and a little seasoning. I have a brand new meal using all those things that “weren’t enough to save”.
Here’s the Recipe:
- Freezer leftovers
- 2-4 cups beef broth
- 1 can diced tomatoes
- 1/2 -1 tsp garlic – minced
- dash Worcestershire sauce
- salt and pepper to taste
- Optional: potatoes and carrots
In a plastic container with lid, place any left over meat or veggies (draining first) and freeze. Continue to add until container is full. Veggies that work best are peas, carrots, potatoes, lima beans, green beans, corn…anything you’d use in vegetable soup.
*Size of container should correspond to size of your crock pot*
When full, remove from freezer, place in a few inches of warm water until contents can easily be removed from container. Like unmolding a Jell-o ring.
Place frozen contents in crock pot and add other ingredients. Cook on high 3-4 hrs or low 5-6. If adding carrots and potatoes cook until they are tender.