When I was growing up our mother often would go to the refrigerator, pull out a few containers of leftovers, and make the most delicious refrigerator soup. Absolutely scrumptious soups. The only problem was, they were impossible to replicate.
In our house, I have made a few refrigerator soups. They are rarely popular, except with me. This time I made one which I am not even going to offer to Dear One. He does not need to feel like a bad guy. I AM rather likely to share it, however, because there were two quarts of it!
To start any good soup you need to get out a large saucepan and a good-sized onion. Add 2 cups water to the pan and start it heating over medium heat. Add the chopped onion and put on the cover.
Now go to the refrigerator and see what is in those three or four containers that have been there a couple days or more. Because we did not have a lot of containers this time, I cut up several small red potatoes, skins and all, and popped them in to cook with the onions. I also smashed a couple cloves of garlic and dropped them on top.
Now for the good stuff: some celery was just about ready to go, as in: rather wilted, so I chopped it and tossed it in. There was a tiny bit of kale. Next two very small containers of thyme-roasted beets, then some very wilted lettuce which I chopped fine. Half a green bell pepper was chopped well and added to the pot. The next to the last delight was about a cup of sauerkraut and juice. I know what you are thinking, BUT it really gave the soup some pizzazz! Finally I checked the refrigerator one more time to see if there was something else hiding in there that the soup needed. There was! A pint of homemade tomato-vegetable sauce. In it went and the soup was just about ready.
There was not much broth, which I think is the best part of any soup so I added some more water and a teaspoon of Better Than Bouillon Vegetable seasoning.