Home-made leftover soups- 7 easy steps!

I am not the cook in the house, my dear husband is. To honor each of his shopping/cooking efforts, I spare no leftovers, they become my soup ingredients.

We call it Kansas Soup because of a silly pre-dinner phone call…

Husband: What are you doing?

Me: Making soup.

Husband: There’s cans of soup up there (meaning cupboard)

Me: What’s “Kansas” Soup?

Husband: CANS OF SOUP.

Me: Oh, no, I’m making my own – love you!

Stock pantry items for easy leftover soups:

chicken broth
chicken and beef bullion cubes
Ro Tele or canned diced tomato
lentils
split peas
garlic (in whatever form you like- powders, fresh, jar)
“soul food” seasoning (yes, it is in a little container in your spice aisle)
salt & pepper
canned or frozen vegetables
canned chili beans
canned pinto beans
canned kidney beans

Turn leftovers into amazing soup in 7 easy steps!

Bring 3 cups of water to boil, add 3 chicken bullion cubes (my basis for every soup). Add a smidge of garlic (to each his own smidge be true) and any leftover meats that are on hand. Cover and simmer. This aids in dissolving bullion cubes and flavoring the meat.
Add beans, lentils or split peas (rinse the lentils/beans first if using dry beans). If adding uncooked rice, do so now.
Simmer for 1 to2 hours, covered. You can use beans you have on hand, even baked beans. It’s left over soup – so use what is on hand. BUT, if you are using canned or cooked beans, you don’t need to simmer as long.
Last add all veggies and any pasta that is in the fridge.
Rotelle and mixed canned veggies are great if you had a week without many veggies.
Stir, reduce heat to lowest setting. Cover while on low heat for about 5 minutes, then remove from heat entirely.
Serve with crackers, bread or tortilla chips – cheese or sour cream make a fantastic addition to any soup.