Clean OUT the refrigerator. Find 19 Ingredients and make a pot of soup.

My grandmother said this all the time, "Waste Not Want Not".

I believe it to be very good advice.

I was inspired to develop this recipe while staying at home, thinking about all we are going through with COVid-19.

It seems our world has been turned upside down. People rushing to load up on food and toilet paper. I bet most of us have enough food in our refrigerator to get us through a few good meals.

So make a deal with yourself right now to only buy what you plan to use and use everthing thing you buy.

I am sure your list of ingredients from your refrigerator will be different from mine but see what you can do with what you have.

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Ingredients:

• 3 slices bacon
• 2 tablespoons butter or cooking oil
• Celery, it’s a little wilted but will be perfect for this soup, use up to 1 cup diced
• Carrots- they’re slightly dried out but the soup broth will revive them, use up to 4
• 1 Onion, diced
• 4 cloves garlic, minced
• Fresh spinach, use it all
• Left over vegetable rice medley, I have about 1 ½ cups
• Left over meatloaf, break apart and use it all
• ¼ cup Ketchup
• ¼ cup Steak sauce
• 1 tablespoon Thousand Island salad dressing
• 4 mushrooms, finely chopped, use even if they are dried up, but maybe not if they are slimy
• ½ cup roasted Brussel sprouts
• Up to 1/3 cup olives, finely diced

Toppings:

• Greek yogurt
• Cheddar cheese, grated
• Fresh parsley, chopped
• Tortilla shells, slice into strips and bake

? ?Other ingredients:

• Salt
• Pepper
• 4 cups beef or vegetable broth
• 1 can crushed tomatoes

Instructions:

In a soup pot cook bacon until crisp. Remove and crumble. Add butter to bacon drippings and heat to simmer. Add celery, carrots, onions and saute until onions are slightly golden. Add garlic and continue to cook 2 minutes. Add remaining ingredients through olives. Add beef broth and crushed tomatoes. Cover and simmer on low for up to 30-40 minutes.  

Ladle into bowls and top with bacon, tortilla strips, yogurt, cheese and parsley.

Terri's Tips:

If there is any soup left, eat it for lunch the next day. Add a grilled cheese sandwich.

Use what works from your refrigertor clean out