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How to Make Leftover Freezer Soup | Mary Biever | One Writing Mother

How to Make Leftover Freezer Soup

A few leftovers frozen over time can make a wonderful soup. I keep a large margarine container in my freezer that is labelled “soup.” As we eat different meals and vegetables, if there are a few leftovers that aren’t really enough to serve an extra meal, I put them into the soup bucket. When the soup bucket is full, it’s time to make vegetable soup.

The advantage is that it creates a simple base for any soup and reduces food waste. In addition, it saves time in putting together a large pot of soup. Because the leftovers may have been cooked with spices, I don’t add any seasoning to the soup until everything is combined together and I can taste how the flavors have blended.

Today’s vegetable soup bucket included leftovers of roast beef, chicken, broccoli, onions, peppers, green beans, and more.

Freezer vegetable soup recipe

The recipe for each freezer soup varies according to whatever ingredients are on hand. Today’s version:

  • soup bucket of leftovers
  • 3 carrots, peeled and sliced
  • 1 onion chopped
  • 1 cup leftover green, red, yellow, and orange peppers that had been sauteed
  • 1 lb. ground beef, cooked and crumbled
  • 1 clove garlic
  • 6 tomatoes, quartered
  • 1 can black beans
  • 1 can chili beans
  • 1 can peas
  • 1 can corn
  • 1/4 head cabbage, chopped into slivers

Today’s batch is about 4 quarts of vegetable soup. After everything simmers and blends together, we have soup for dinner.


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