One of our goals for this year {I stray from using the word “resolution” – more on that another time} was to cook more at home. With our hectic travel schedules and late nights at the office, it became all too easy to pick up Chipotle or pre-made meals from Central Market on the way home. The food was healthy enough, but our sodium intake was soaring and not having food in the house when we were home led us to rely a little too heavily on sugary snacks and protein bars on the weekend.
The one downside of all that cooking – we inevitably have some leftover vegetables in the fridge, canned goods that we accidentally bought two of, and meat in the freezer that we keep forgetting is there. Enter leftover soup. It’s a standard base made of things we typically have in the pantry, mixed with extras from meals earlier that week. Each ladle {I ate 2 per meal} was 3f/17c/12p for our version, which included added veggies and pasta.