Get Creative, Use What You Have on Hand

January 20, 2014 | Peggy Martin


I know it’s time to make soup when my refrigerator, pantry and freezer are getting full of small bags of rice, pasta, meat, beans, and vegetables. I make soup using the ingredients I have on hand without a specific recipe.

This weekend I made ham soup. Saturday I simmered a ham bone with a chopped onion and some celery. I covered the bone and veggies with water, put a lid on the pot and it cooked away for a few hours. Then I removed the bone and vegetables and let the broth cool in the fridge overnight.

On Sunday I spooned off the hardened fat from the top of the broth and started reheating the broth. Then I pulled together a lot of odds and ends to give the soup great flavor and texture:

  • A cup of leftover cooked kidney beans
  • A cup of leftover ham
  • A cup of chopped chicken from the freezer
  • Some chopped vegetables (one onion, a cup of baby carrots and 3 small potatoes)
  • For seasoning I used one of the spice packets that come with Ramen noodles (leftover from coleslaw when I used the noodles but not the spice).

The friend I had over for dinner loved the soup. She wanted the recipe. Uh-oh. Should I admit she was eating leftovers? Instead I told her I created the soup. I found a great handout from Utah State University Food Sense, Create a Soup which shows how you can make soup from what you have on hand.

Utah also has similar cheat sheets for making casseroles, pizza and fruity desserts from what you have on hand.  To see a list of what’s available and links check out the Spend Smart. Eat Smart web page.  

Peggy Martin

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