by Rikijeanne

Created on: August 15, 2009   Last Updated: August 16, 2009

What do you do with a leftover vegetable casserole? You make a big mistake if you try to serve it two nights in a row, take my word for it. Leftovers had long since gone the way of the garbage disposal in past times. With today's economy, families don't dare throw out food. Today, it's waste not ,want not. You can take almost any leftover, and compile ingredients of many kinds, and do yourself and your pocketbook justice, by saving money and eating smart. You can easily make soup, or stew, out of leftover vegetables.

I never liked the taste of vegetables to begin with, in or out of a casserole, so in our house, there were always leftovers, especially leftover vegetables. With six kids, you need to stretch a dollar any way you can. We may not have liked vegetables alone, but with meatballs in soup, or stew, it was no problem. This is what you call a "No Problem" soup. You can add leftover rice, noodles, beans, potatoes, just about anything, no problem. You can use almost any cut of beef, pork, or chicken; it doesn't have to be meatballs, although the turkey meatballs are very good in it.

What you'll need to Make "No Problem Soup":

1 large pot

1 or 2 beef or chicken bullion cubes (depending on amount of leftovers)

2 to 4 cups water

1/2 white onion (chopped)

2 cloves garlic (crushed/chopped)

1 tablespoon Italian herbs (substitution: sage,rosemary, thyme, combined to equal1 tbsp.)

1 bag packaged meatballs (any style)

Last but not least, your leftover vegetable casserole

Combine the items listed, in order, bring to a slow boil, reduce heat to simmer, let simmer 10 to 15 minutes. Any milk or cream in the casserole, will only serve to thicken the soup, making it more hearty.

*Optional serving suggestions:

Crushed red chili flakes or any style hot sauce

Top with Parmesan cheese

Serve with garlic bread

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