Clean the Fridge Soup

I have been trying various ways to cut down on food waste, most of them have been fun.  A couple of months ago, I had read in a blog, a suggestion to keep a resealable plastic container in the freezer and to put the small amount of leftovers, not enough to warrant serving again the next day, into the container. With bits and pieces of different leftovers, eventually you have enough to make a soup.  I tried this last month, keeping a ziploc bag marked with the date and adding bits of leftovers here and there.  In the bag went leftover steamed broccoli, sauteed cabbage, green beans, chicken and rice and braised Swiss chard.  By month end, I decided to try making a soup.  I also used up remnant items in the fridge crisper drawer, carrots, celery, and a zucchini, and through everything in a crockpot. The soup was quite good, and even better the next day after the flavors melded, leftover leftover soup.  I will be doing this on a regular basis.

Clean the Fridge Soup

1 onion, diced
2 carrots, diced
3 stalks of celery, diced
2 cloves garlic, minced
1/2 cup lentils
1/3 cup barley, or gluten free substitute
1 can (16 oz.) diced tomatoes
Leftover vegetables (I used about 2 1/2 cups)
2 cups stock (I used chicken)
2 cups water (about)
seasoning to taste: I used bay leaves and worcesteshire at the end
1 ham hock
1 link spicy sausage, fully cooked, sliced
1 medium zucchini, sliced into half moons

In a 4-quart crockpot, add the onion, carrots, celery, garlic, lentils, barley, vegetables, tomatoes,and seasoning.  Add the ham hock and add enough stock and water to cover everything.  Cook on low for about 8 hours.  With about half an hour remaining of cooking time, remove the hamhock, shred the meat, and add the meat, sausage and sliced zucchini to the pot. Add a bit more water if it looks dry.  Cook for the remaining half hour to heat through.

shared at $5 Dinners, Ultimate Recipe Swap, Tempt My Tummy Tuesday and Crockpot Wednesday