Friday, March 11, 2011

Leftovera Soupa

This is some soup I whipped up two mornings ago for hubby's and our lunch.  And when I say whipped up, I mean, whipped up.  Well okay, I didn't whip it. But it doesn't take long to make okay?

The base of the soup is vegetable. Organic vegetable broth by Pacific to be exact.  I really like it and it saves me the time of having to make my own broth. I think that I will try my hand at homemade vegetable broth at some point.

I've only recently started using vegetable broth. Before we changed our eating habits I was an exclusively chicken broth kind of gal.  Years ago, I even used bouillion cubes (gasp!) but I don't anymore because of all the additives. Did you ever read the ingredient list?

I do use organic free range chicken broth on occasion. I just love the boxed kind. You can reseal it and keep it in the fridge for 7-10 days.

Here are the leftovers.  

Some Mustard Greens and onions, green beans, and chopped fresh baby spinach.

I had half of a leek left in the fridge so I chopped and washed it.

I also diced up a carrot. Purely for color.  I love color in my food.

Leftover Soup
2 quarts of broth
Left over veggies
1/4 pound of spaghetti (or any shape pasta)

Heat broth. Add uncooked veggies. Add pasta. Cook for 8 minutes and add cooked left over veggies.
Season with salt and pepper.

So simple,
The Lunch Lady

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