If you are frugal, you love cleaning out your fridge by making soup out of those odds and ends. But even if you can’t cook a thing, you can’t go wrong with this kind of soup. Really! Take a look at what I whipped up tonight. Great recipe for any season! One of my dearest friends is grieving for her mom. The best thing I could do was to spend time with her, so I brought over some of my “everything” summer vegetable soup for lunch. She told me it was one of the best-tasting, most healing dishes she’s ever tasted. I don’t remember much of what I put into the soup because no two soups are ever the same in my house. Whatever is in my fridge or freezer, I pop into a mix of seasoned water and tomato sauce and leave the mixture to simmer for a couple of hours. (For the soup I brought my friend, I remember a handful of leftover elbow macaroni and some kidney beans, salsa, and tons of vegetables.)
If you want to know more about “everything” soup (and more amazing budget-friendly recipes), check out Linda Watson’s book and website, Wildly Affordable Organics. She talks about “stoup” — a container in the freezer where she puts scraps for soup. I love how she talks about the varied ingredients and tastes she concocts with each stoup. I believe that Amy Dacyczyn called it “refrigerator soup” in Tightwad Gazette. So, I decided last night that I had to use up a bunch of things and it was time for a batch of “everything” summer vegetable soup.
My husband and I had a bowl of soup with dinner and it was unbelievably delicious (his words), and I was worried, because I used some chicken wing marinade I froze back from the Super Bowl! The soup definitely has a kick to it thanks to this bit of marinade! ~Marilyn, TFF
Here’s how I made last night’s soup: