Just making simple veggie soups lately with produce from farmers market. Mix of kale, squash, cabbage, carrots, string beans, etc.

Make a pot and a few things to vary when I reheat:

- lightly beat a few eggs and stir into boiling soup before serving, egg drop soup style

- cook veggies long enough so they turn a little mushy, then stir up to partly puree (too lazy to do it in a blender); add a little cream before serving

- cook soup with one or two hot wax peppers, gives it a nice kick!

Sometimes I saute a few garlic cloves in butter before adding veggies and water to cook the soup.

great idea to use up odds and ends- thanks.