FARGO, N.D. - I made the wild rice soup mix, but I added a few things, my husband commented one day on our way home.
That sounds good, I responded.
We had carrots, celery and onions in the fridge, so I chopped them and added them to the soup, he said.
I nodded my head. I knew the perishable veggies in the refrigerator needed to find their way into a recipe soon.
We had some leftover mashed potatoes, mixed vegetables, chicken and crumbled bacon, so I added those to the soup, he continued.
I think I raised my eyebrows and looked at him at this point.
Do you think the kids will eat it? I asked.
They already ate and they all had seconds. They raved about it, he said.
Soup can be a hearty meal and a good place to use your leftovers. Remember that most leftovers have a storage life of about four days in your refrigerator for best quality and safety. You can freeze them in airtight freezer containers to extend their storage life. Be sure to mark the container with the contents, amount and date.
You can learn more about food storage times using the Food Storage Guide publication at http://bit.ly/
If you are feeling creative, here is how to create your own soup in seven easy steps adapted from Utah State University. How about potato soup with ham, chopped celery and carrots? Chicken-rice soup with leftover mixed vegetables, grilled chicken, rosemary and parsley also makes a nice pairing.
1. Choose one fat.
· 2 Tbsp. canola, sunflower, olive or other oil or 2 Tbsp. butter or 2 Tbsp. margarine. Heat in large pot on stove.
2. Rinse and chop 1 medium onion. Add to pot and cook over medium heat until tender.
3. Choose one broth to add to the pot.
· 2 (16-ounce) cans chicken, beef or vegetable broth
· 4 c. water plus chicken, beef or vegetable bouillon or soup base prepared according to manufacturer's directions
· 1 (16-ounce) can crushed or diced tomatoes and 3 cups water
· 4 c. milk and chicken bouillon or soup base prepared according to manufacturer's directions