When it comes to lunch, the cheaper, the better. The Hubs inevitably gets last night’s leftovers as his office lunch and after spending a morning running after a toddler, the last thing I want to do before her nap is spend a bunch of time fixing lunch. So for us, lunch is light and frugal, but filling.
To that end, I like to make a pot of soup that will last for a few days for lunch. It is a good way to use up any leftovers that may be lurking in the fridge and pantry. Leftover roast chicken? Chuck that in. Baby carrots or celery sticks left unsnacked from last week’s veggie snack plate? In!
Here is my basic formula for making an easy and nutritious soup with whatever you may have on hand.
Basic Formula
1 to 2Tbsp Aromatics (may include herbs)
2 cups veggies and/or protein
1/2 cup Starch
4 cups brothBasic Instructions
Saute your aromatics in a tablespoon or so of oil. Add your veggies and saute until tender. Starch, protein and cover with 4 cups of broth. Bring the mixture to a boil, lower to a simmer and simmer for half an hour to an hour, until the veggies are tender and the starch is well cooked.
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