Must-Go Soup Inspiration
Growing up in our home, we didn’t have leftovers, we had must-gos for dinner! It was my mom’s creative way of clearing out whatever was left in the refrigerator, enjoying the rest of our food, not wasting anything and making it sound more fun.
I love making must-go soups, especially when it is still freezing outside here in New England. I start with broth, then add whatever veggies, protein, spices and sauce that I can find left in the refrigerator or in the cabinets. Below are two soups that I have made recently.
Directions + Ingredients:
Take all the leftover cooked vegetables from the refrigerator (we had baby spinach, red peppers, sweet potatoes and carrots) and put them in a bowl.
Pour Kettle & Fire Organic Chicken Broth over it to fill the bowl.
Put about ¼ cup of chickpeas in the bowl.
Scoop about 2 tablespoons Rao’s Marinara Sauce on top and mix it up.
Heat up and enjoy!
Directions + Ingredients:
Take all the leftover cooked vegetables from the refrigerator (we had french cut green beans, red peppers, sweet potatoes and zucchini) and put them in a bowl.
Pour Kettle & Fire Organic Chicken Broth over it to fill the bowl.
Shred a slice of Applegate Organics Oven Roasted Turkey breast and put the pieces in the bowl.
Sprinkle on some Simply Organic Italian Seasonings and some Redmond Real Salt.
Heat up and enjoy!
Bon appétit!