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Again, this is a soup where I make it up as I go along. I usually complete this project on a day when it's cold and rainy and feels like soup! This soup ends up with an "italian" type flavor, along the lines of minestroni.

I keep a fairly large container in the freezer and when we have some large or small amounts of something that looks like it would be wonderful in soup, I add the leftovers to the container and cover them with water. Then I put it back in the freezer until it gets full. Then it's time to make soup!

Ingredients:

Selected meat leftovers (dice leftover meat into small "soup sized" chunks):

burgers
chicken (light or dark)
beef: roast, steak, etc.
(turkey's not my favorite in soup... sometimes it tastes strong)

Selected vegetable leftovers (avoid using large amounts of strongly flavored veggies, like broccoli):

green beans
corn
shelled edamame (soy beans--they stay firm-like waterchestnuts. yum!)
carrots
onions
peppers (sweet/bell)
cabbage
broccoli

Other leftovers:

rice (almost any type or seasoning will work)
red sauce (italian type pasta sauce)
salsa

One 20 oz can crushed tomatoes (or sauce...diced... etc.)
4 cloves garlic (adjust all seasonings based on whatever it is you froze)
1 tbsp oregano
2 tbsp basil
1/2 tsp marjoram
1/2 tsp thyme
1 tsp chili powder
2 bay leaves
ground black pepper & salt to taste

Directions:

Start with a quart of water in the pot. Add everything else. Simmer until it tastes right!