LEFTOVER VEGETABLE SOUP

LEFTOVER VEGETABLE SOUP

or clean out the refrigerator soup. A potent tonic for whatever ails you.

Makes 22 cups

leftover fresh broccoli stalks, diced, about 2 c.

1 med. onion, peeled and diced

5 carrots, peeled and diced

3 potatoes, peeled and diced

leftover celery with leaves, diced, about 2 c.

15 oz. can kidney beans with liquid

15 oz. can stewed tomatoes with liquid

leftover red roasted peppers, diced with leftover liquid

15 oz. can whole kernel corn

15 oz. can spinach

10 oz. pkg. frozen baby lima beans

4 c. water

46 oz. can tomato juice

2 t. saffron stigmas

1 T. mild curry powder

3 T. mild paprika

1 T. dried basil

1 T. dried tarragon

1 T. turmeric

2 t. dried oregano

1 T. onion powder

1 T. garlic powder

1/2 t. allspice

3 T. sugar

1 T. vinegar

2-3 T. salt as desired

2 T. margarine

lots of black pepper

Combine all ingredients in large soup pot. Bring to boil, then reduce heat to produce a slow boil and cook 2 hours, stirring occasionally.

Notes: When I accumulate a bunch of leftover veggies or dishes in the refrigerator, instead of throwing them out before I grocery shop to replenish my supplies, I make one last meal from the previous two weeks groceries that were either leftover or that I didn’t yet use: a big pot of everything but the kitchen sink soup. This soup differs from all other soup recipes in that I load it with herbs and spices. Years ago when on a hunger strike to protest the killing of deer in the Cleveland Metro Parks, after two weeks I became excessively weak. I agreed to allow my husband to make me a broth, which he did, by combining a bunch of different kinds of veggies with a load of every herb and spice. He then strained it. He ate the vegetables; I drank the broth.

It’s also surprising how good two separate leftover soups will taste when combined to make a new dish.

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