“Whaddawegot” Soup

Oh the joys of parenting a 2 year old and an 8 month old… Sometimes, I have to take them both to the grocery store with me and it ends up being a 4 hour event!

I did make a grocery run. I spent too much money 😔 but it was a “restock” trip which included paper products, shampoo, vitamins (how expensive are vitamins and supplements!?) So I came home after a long morning out and unloaded the groceries…or at least, I started to and realized there was no room in the refrigerator… So then I played the “Whaddawegot” game. It begins with a simple question: Whaddawegot in the fridge that needs to go? (My Mom calls it “mustgoes” when everything left over must go.)

So, I decided that for dinner, we’d have “whaddawegot” soup to get rid of the left overs and make room in the fridge.

Ingredients:

  • Left over bottom round beef roast we have been eating on for 2 meals
  • 4 carrots that needed to be eaten or tossed to the chickens (I peeled and washed those bad boys, and chucked em in the slow cooker… The chickens got the tops and ends)
  • One bunch of celery I don’t remember buying (I keep it crisp by wrapping it in tin foil)
  • 1 yellow crook necked squash that my mother in law left when she visited
  • 3 potatoes
  • Handful of fresh green beans
  • 1 can tomato paste
  • Remaining ounce of beef broth I had in the fridge and 1/3 container chicken broth
  • Salt, pepper, garlic powder and onion powder to taste

Directions:

I initially thought, “slow cooker!” But I didn’t really have time. So I threw it all in a pot, boiled it for 15 minutes or until the veggies were soft, and then served it up.

I was informed by my son that it was “yummy soup” so mission accomplished.

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