Leftover Soup(Betty Than It Sounds)

• 1 can Great Northern beans with juice (adds fiber and protein)
• 1 c. chopped cabbage (adds vitamin C)
• fresh ground pepper, basil, oregano, white pepper and parsley to taste
• 1/2 lb. turkey kielbasa
• 1 chopped onion
• 2 stalks chopped celery
• 2 chopped carrots
• 1 can corn with juice
• chopped cooked potatoes
• canned or dried mushrooms
• 1 c. leftover cooked macaroni or rice (add last or will stick to pot)

1. Whenever you have leftover vegetables (raw or cooked), put them into a large container in your freezer.
2. Make sure they are covered with liquid (the juice from the vegetables or plain water) or they'll suffer freezer burn.
3. Date the container so it won't stay in the freezer too long!
4. When you're ready to make your soup, thaw and heat your vegetables.
5. Add canned tomatoes, chopped with juice until it's soupy!

great northern beans, cabbage, fresh ground pepper, turkey kielbasa, onion, celery, carrots, corn, potatoes, mushrooms, leftover cooked macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=229238 (may not work)