My mom would declare we were having Everything-but -the-kitchen-sink Soup when she’d clear the refrigerator of all the leftovers and combine them in a pot into a soup. I do this once every week or so to produce a quick and easy soup. It also gives me great peace of mind to reuse all the leftovers instead of throwing anything out. If you look up “Everything but the kitchen sink Soup” online you’ll find actual recipes, but mine is much simpler than that (as you’ll see below). A frugal homemaker’s delight!
Any combination of leftovers, including: brown rice or other grains, cooked beans, leftover veggies
15-28 oz. can of tomatoes
1-2 tsp. Italian seasoning (or a combination of oregano, basil and/or thyme)
1 tsp. dried parsley
1+ tsp. of chili powder, Cajun seasoning or curry powder (depending upon the nature of the leftovers)
1/2- 1 tsp. sea salt
An additional 3-4 cups of water
Bring all to a boil, then simmer for 20-30 minutes. That’s it!
The picture you see for this soup features a fair bit of summer squash since we had an abundance in the refrigerator.
You can always add fresh veggies or a can of beans to the soup to round it out.
If I have a bit of gluten-free pasta hanging around I’ll sometimes throw that in too (to the kids’ delight!).