In the summer, soups are easy to make with all the odds and ends your garden provides. In the winter, soups are easy to make with all the leftovers from the holiday parties! What if your guests didn’t finish the veggie platter? What if there are extra green beans that didn’t get put into a casserole? Add them to the soup!
This recipe is more like a guideline; there are no rules! Use anything and everything whether it is fresh or frozen. Corn, spinach, peas, or even brussels sprouts can be sliced up and stirred in!
You can even complete meal to have all of the MyPlate categories by serving this soup with a whole grain roll and a glass of milk, or by cooking whole wheat pasta into it and topping it with cheese!