Aimee's Salad Bar Soup
What an ingenious idea! In a hurry? Stop at a restaurant or store with a salad bar. Pick what you like. When home add broth to vegetables, simmer a few minutes and instant soup!
8 cups assorted veggies from salad bar:
Zucchini and/or yellow squash, chopped
Chickpeas, kidney beans or beans of choice, cooked
Shredded red cabbage
Red Onion, chopped
Cauliflower, separated into small florets
Chicken or other leftover meats, shredded
1 jar marinara sauce or can of crushed tomatoes
1 large russet potato, peeled and cubed
1 cup small whole wheat pasta like orzo or a grain like barley, brown rice or farro
Pinch of red pepper flakes, optional
Salt and pepper to taste
Water or stock
¼ cup flat leaf parsley, chopped for garnish
Dump all vegetables except the potatoes into a large stockpot.
Add marinara sauce and enough stock to cover vegetables with 2 inches.
Stir well and bring to a simmer over medium high heat.
Add red pepper flakes and salt and pepper to taste.
When broth is heated and seasoned, add pasta and potato. Cook for another 12-15 minutes. Add more liquid as needed for desired consistency.
When pasta and potato are cooked through, taste again for seasoning and let cool before storing in fridge or freezer. Garnish with parsley or lemon slices.