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Supper Soup aka Remnant Soup

This turns out different every time

Start by saving all the dribs and drabs of leftovers that you just hate to throw out; peeled broccoli stems, cores of cauliflower and cabbage, that last bit of squash, baked beans or spinach, etc.; cook and store in the freezer, all together in one container is OK.

When you are ready, sort and rinse 1/2 cup each lentils and split peas, cook with 1/2 cup barley in plenty of water. Do not add salt or acid, such as tomato, until they are tender.

Add uncooked vegetables, frozen mixed is just fine, diced turnip, celery including the leaves, onion and garlic. You may add tomato sauce or tomato paste now. ( If you will not be able to stir often, or only have smaller pots; cook separately and combine when both are done.)

When these are done to your liking, turn off the heat and add the frozen leftovers and let them thaw and cool the soup. Taste and adjust the seasonings to suit your taste. You may add leftover cooked meat, sautéed hamburger, or textured vegetable protein but they are not really necessary.

The only vegetable to leave out, especially if you plan to freeze leftovers for later use, is potato. I like to use 1 cup yogurt containers, just right for lunch or supper for one with homemade bread.