AT the end of every week I go through the crisper for unused veggies and through the freezer for ends of bags of veggies. I toss everything in a big pot with a boullion cube or two and cook it to make soup. Add leftover chuncked meat or chicken if you have it. You can just chop it all, or use the immersion blender on it for a different style of soup. If I'm using the immersion blender, I also add any bits of leftover cheese. You could cook ends of boxes of pasta or broken spaghetti, and add
The soup is never the same twice, but I do it every week and we have it three times a week. A real time and money saver.
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At the start of the week make a veggie soup...because the main ingredients is vegetables, you can put as many as you want in it so it will fill you up on your dinners. If you make a tomato based soup, if you get bored half way through the week, there is nothing stopping you from adding a bit of cream/natural yogurt...still there won't be many calories and will be filing.
When making a soup that requires chopped veggies, I make two different ones that require the same (or similar) ones. I then have two different soups for the week, and I get the cutting done once! (The Olive Garden Minestrone and a Wild Rice Soup work for me.)
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