If you’re not sure what to cook for dinner, but you have some veggies that need used and some leftover meat, my advice is make a soup. I’ve been doing this for ages and I’m never disappointed. I know I mention it often, but those $1 Jebbias baskets with “just passed ripe” fruits and veggies do more than save me money and encourage me to eat vegetables. They dictate my meals most of the time. If I have peppers, squash, zucchini, cauliflower or broccoli that need used up or they’re going to go bad, I’m going to build my meal around that for the evening.
This week I had some bell peppers, poblanos and cauliflower that needed used. I checked out my pantry and I had some diced tomatoes and tomato sauce. My freezer had some chicken broth that I save and freeze after I make chicken in the crockpot. In the fridge I had two left over chicken thighs, onion and garlic. I grabbed some spices, tossed everything in a pot and that was dinner, folks.
And it was yummy.
I’m going to be super vague with this ingredients list because you can use what you have available to make a soup. Mine was “chicken chili with cauliflower” but maybe yours is taco soup or pork chili or ham chowder. Experiment! Cooking is fun!
Ingredients:
- Chopped up veggies
- Leftover cooked meat
- 3 cans of Broth &/or tomatoes
- Onion
- Diced garlic
- Spices
Instructions:
- Throw everything in a pot and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Top with cheese crisps or shredded cheese and sour cream.
