It’s fall ya’ll!
Yay! I know a lot of you are super excited about pumpkin everything. My fall priorities are a little different. I can’t wait for bonfires, chicken stews, pretty leaves and yes, homemade soup! Now, I will admit I could probably eat a steaming hot bowl of soup just about year round, but there’s something about crisp fall air that makes it that much better.
The best thing about soup is that you can put whatever you want in it! So, when those colder months roll around, I use a weekly bowl of soup as my handy way of cleaning out the fridge. I do it so often that I stopped trying to give every soup a name. Now it’s just “leftovers soup”. Before you turn your nose up let me explain my process.
Making leftovers soup
We’ll go with last week for example. We had a shrimp boil one night; I had corn on the cob left over. Breakfast for dinner one night yielded a partial bag of frozen hash brown potatoes. BBQ sandwiches left red onions in the fridge. I also had a pack of smoked sausage that needed to be eaten as well as a jalapeno. Now it’s not sounding so bad right?
I was in the mood for a thick creamy soup so I used heavy cream and milk as my base. I threw in a bouillon cube for some extra flavor. This is how I usually start any creamy soup I make. You can always cut the calories by using milk and broth instead of heavy cream and just thicken it with a starch like flour. If I want a broth based soup I just start with broth and build from their. For example, if I want a tomato-y vegetable soup I do my broth first and add some tomato paste to give it that tomato flavor. You really can’t go too terribly wrong. Just taste it along the way and add whatever it needs.
Here’s some more on last weeks soup
I cut my corn off the cob first. Then I chopped my jalapeno and sausage up. Then for the best part, yep, I just threw it all in the pot together! Just let everything simmer for a few so all those flavors cook together. Another great part is that everything is cooked already so you don’t have to wait for anything to be done. The worst part is that when you make the best soup of your life you’ll probably never be able to duplicate it. 🙁 But hey, you still cleaned those leftover out of your fridge and got a quick meal on the table!
Don’t be afraid to do some prep if you need to though.
A little while back I was trying to make some room in my freezer and realized I had ground beef, stewed tomatoes, pinto beans and kidney beans…hmmm sounds like chili to me! I did have to brown the meat and saute an onion and pepper, but I still made some room in my freezer. I usually put my chili on to cook all day in the crock pot but this was a quicker version. Although the flavors didn’t get really rich and yummy like a crock pot will do, it was still some good chili.
There’s no wrong time for leftovers soup!
This my favorite way to keep food from meeting my trash can. It gives what you already cooked that week a whole new taste also. You may find a few combinations that sounded better than they tasted and you just won’t do again. You may also find some of the best flavors together you never would have thought of otherwise. Make sure when you do you let me know what you made! Now go clean out that fridge and make some soup! 😉