I keep one gallon of ice cream container that I fill with leftover foods. On Fridays I look in my refrigerator and take out remaining sauces, and meat. I add them to the container and store it in my deep freezer. When I make soup, for dinner, I jar leftovers in quart jars and put in my freezer with label on the jars. Any left like one cup size is added to the ice cream container. I don’t add leftover cooked rice or pasta to the container. Once the gallon container is full, I make soup with it.
To make this soup below, I have in the container leftovers of Butternut Squash Salad, diced sausage, shredded ham, Egg Potato Soup, and Pork Sausage and Bean Chili. Each soup from leftovers would have its unique flavor and taste. After dinner, I have enough to serve for the next day lunch for my kids and myself and have leftover to serve on rice for the next day evening dinner.
This meal didn’t cost me anything extra other than the saltines that cost less than $0.90. I fed a family of seven with this soup.
1 Gal Leftover food
2 Quarts Vegetable Broth
1 Box of Unsalted Saltine Crackers
Take the leftover out of the freezer the day before and thaw in the fridge.
Transfer to an 8 quarts size pot.
Cover the pot with a lid and bring to a boil on high heat.
Stir, salt, and reduce the heat to medium or less and cook for 30 minutes.
Serve with saltine crackers.