Blog on saving money and living on a budget in CT.
Tuesday, March 21, 2017
The soup pot; a great way to avoid food waste, and costs
I've always enjoyed and preferred a hot lunch over a cold one, even as a child, and my personal lunches have gravitated towards plates of leftovers, if not some soup. Today finds me making a batch of soup, as a means to have a hot lunch at the ready (quick to reheat), and to avoid food waste. I culled ingredients from the fridge: l/o corn, l/o boiled potatoes, l/o pot roast, a container with l/o pot roast gravy, a large can of "V8" and a pkg of ditalini, which I later switched out.
I also grabbed the rest of an open head of cabbage, an onion (used 1/2), 2 stalks of celery and the rest of a bag of carrots after leaving 2 good carrots behind (you can see that what equates 2 carrots is comprised of broken off bits for one of them)
The rest of a container with reserved beef tallow. I made my soup in the usual way: sweated off the fresh vegetables in the fat before adding everything else (not the pasta) as well as some spices: black pepper, a Bay leaf, parsley, Italian herbs.
I let this simmer away for half an hour
before adding some egg noodles for soup, saving the ditalini for a tuna-pasta salad sometime in the near future.