Whatever Floats Your Boat Vegetable Soup -- Leftovers!

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1 quart leftover vegetables (black beans, kidney beans, navy beans, baby lima beans, edamame, corn, hominy, etc)
• 2 tablespoons olive oil
• 1 large onion (diced)
• 1/2 teaspoon garlic (minced)
• 2 russet potatoes (diced) or 2 sweet potatoes (diced)
• 2 cups water
• 1/4 teaspoon salt
• 4 teaspoons beef bouillon granules or 4 teaspoons chicken bouillon granules
• 1/4 teaspoon fresh ground black pepper
• 1 (14 1/2 ounce) can italian tomatoes (basil, garlic, and oregano ~ with juice)
• 1 tablespoon worcestershire sauce (optional)
• 1 (15 1/4 ounce) can whole kernel corn (optional)
• leftover cooked beef (optional) or cooked chicken (optional)
• cilantro (to garnish) or italian parsley (to garnish)

Recipe

• 1 thaw leftover vegetables of your choice. set aside.
• 2 in a large saucepan, saute diced onions in 2 tablespoons olive oil for about 3 minutes; add minced garlic and saute for about 1 minute more.
• 3 add diced potatoes, water, salt, beef or chicken granules, and black pepper. bring to a boil.
• 4 reduce heat ~ simmer until potatoes are tender but not falling apart (about 10 minutes).
• 5 add thawed leftover vegetables. bring back to heat.
• 6 add tomatoes (with juice) and optional worcestershire sauce and corn. simmer for 2 minutes.
• 7 taste for needed seasonings.
• 8 add leftover cooked beef or chicken, if desired, and heat through.
• 9 garnish with cilantro or parsley ~ serve with cornbread or bread sticks, and a fruit salad.