This soup is called Have on Hand Soup because the ingredients list was created by what I had on hand. It was so fast and easy to make because I used many ingredients that were already cooked. So think of this as a method more than a specific recipe. Take the method and change the ingredients to be ones you have on hand. Then you can make Have on Hand soup any day at a moments notice and it will have it’s own unique taste.
This method will also help save you money. For more Pennywise Platters check out The Nourishing Gourmet.
So here are the basics:
Stock- enough to cover all ingredients plus a little more
Onions- any type will do, I like mine diced or rough chop
garlic minced or sliced
leafy green vegetable chopped
cooked protein- can be meat or vegetarian
pasta- already cooked works best
other vegetables that are just waiting to be cooked or are part of leftovers
The first thing you want to do is head to the refrigerator and freezer to see what leftovers you have hanging out just waiting to jump into the pool together. You don’t want to look at these items as the dish they were, but the dish they will become. Think of it as a challenge but just have fun. Remember if you don’t like how it tastes, don’t eat it. But you might just create a new favorite dish. Keep notes just in case.
Saute onions in oil until translucent. Toss in garlic to add to the depth of flavor, then add in chopped greens. Let them cook just a little before adding in you other vegetables. If the other vegetables are raw, cook them before adding the leafy greens.
Now you’re ready to add in your cooked protein, stock and herbs. Bring it up to a boil for just a few minutes, then turn it down to simmer. Add in the pasta last so it will not break apart when the soup is boiling. If too much of the liquid cooks down, add more.
That’s all there is to it. You can make this meal in 15 minutes from heating the pan to eating the soup. Of course if you prefer just dump everything but the pasta into the crockpot, put it on low and eat later. Add in the pasta a few minutes before serving.
Now here is the ingredients for my Turkey and Pork Noodle Soup with Spinach, Mushrooms and Ostrich.
4-6 cups of chicken stock
1 organic yellow onion chopped
2 cloves garlic sliced
1 package of frozen chopped spinach (I was out of fresh but this works great in a soup)
1/2-1 cup of leftover Ostrich Steak Strips Stir-fry
7 leftover Mini California Cobb Salad Burgers, cut into quarters
2 handfuls of cooked quinoa pasta
2 tsp Bouquet Garni from Penzeys (savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, tarragon)
Celtic Sea Salt and Pepper
Organic Virgin Coconut Oil
Follow the directions above and you’ll have soup!
Great post! This is exactly how I do my soups sometimes too! Such a frugal practice and so good too. 🙂
This actually sounds really good. Totally worth trying!!! 🙂
On another note, I'm trying to find someone who has sampled this product before I try it myself, but has anyone tried DePuma's Gluten Free Pasta? I'm really interested to know how it is, considering all of the gluten free pasta's I've tried have really been terrible so far.
Rob- Thank you for stopping by and commenting. I've not heard of that pasta but it looks good. Love their website too. There are lots of good things to read about it on their site.