Leftover soup (never buy canned soup again)

i have never quite understood why so many would rather have canned soup, (small servings, massive high sodium content, preservatives, always seems to be at least one veg in it you don't like, and not enough of the things you DO like , etc etc *L*)

i regularly have 'Leftover soup'..and it really varies depending on what's in the fridge.

First.. a picture of today's lunch (see my food diary for today's date to see exactly what was in it) note: this soup was higher sodium for me today, as the leftover protein (sausage) and ravioli i chose to use were higher in sodium than i usually use..the thing is, YOU are in complete control so adjust it as you like! (basics included after pic)



The basics:

per serving (if you want this to be a meal)

2 cups 'no salt added' (or low sodium) chicken or beef broth
1 tblsp tomato paste (choose a really good quality one it's worth the flavour!)
1 clove garlic, minced fine
1 tblsp onion, minced fine (vary amount to taste)
generous pinch of red pepper flakes (i like it hot myself)
italian seasoning to taste (i will have anywhere from 1/4 to 1 teaspoon, depends on how seasoned the protein is/was)
2 tblsp apple cider vinegar (this truly gives the soup a lovely tangy 'hot & sour' soup flavour imho) - i would add it after you turn heat off though to maintain the tang!

Protein - whatever amount fits your plan for that meal (whether beans or meat, even tuna fish works great! basically, whatever you have leftover, truly! - i've used leftover ground beef and meatloaf crumbled at times! *L*)

Starch - not really necessary but sure makes this into a very 'filling/satisfying' meal that will not see you hungry again in an hour)
For this i've used leftover pasta, rice, or even diced up bits of leftover baked or sweet potato - again, amount depends on your need for the meal

Veg - anything and everything works! whatever you like.. fresh, frozen, leftovers, the more the merrier as this really makes the bulks of the soup. Heck, i even put sliced up black olives in this at times.. yum!!

i really and truly throw all this in a pot and start it simmering (no sauting the onions etc first). Cook only as long as necessary for veg to be as 'done' as you like.. this really is all about your tastes!

Save things like spinach or bok choy (as shown in pics) for the last few minutes of simmering so they are not overcooked.

the picture above is actually a little less than one full serving *L* i'd already started eating when i decided to take a pic!

Toppings are a good thing too!
I've had everything from parmesan cheese, a dollop of greek yogurt, diced avocado... etc etc.. again, just depends on what you need/want to plan for use in that meal.

The point i guess is...
why are you buying canned soup when YOU really can control the nutrition calories and sodium SO easily and in so beautiful and filling a way!?!

To make this soup usually only takes me as long as it takes the carrots to cook to 'still a bit crunchy' (cause that's how i like them *L*) but it only really takes as long as it takes for everything to be as 'done' as you like!
Often it only takes about 10 minutes and most of that time is spent chopping up the raw veg bits *L*