This soup was a 'remake' from leftover Vegetable Beef and Barley. I added more tomato juice and another batch of frozen veggies from my freezer bucket and about a cup full of leftover whole wheat noodles. (And a few more seasonings!) I then grilled some leftover bread store buns and kept them on the the plate warmer. The yellow stuff you see on the plate is spaghetti squash with a little butter and Parmesan cheese. The bright red 'pop' was frozen raspberry jello.
An easy fun meal for just a couple of bucks--and pretty healthy!
(More info on 'remakes': The original soup was more beefy and the broth was more brown with barley, but today it was turned into a more tomato-vegetable and noodle soup and a little different taste with a dash or two of seasonings.)
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