Garbage Soup with Squash, Spinach, Beans and Barley

Don’t let the name of this soup turn you off: it’s just a moniker my mother applied to any soup she made out of what was left in our refrigerator.

This week I had leftover spaghetti squash from my earlier experiment, as well as leftover cavatappi pasta from our spaghetti night.  What to do . . . ?

The nice thing about soups is they’re dead easy.  I filled a large pot with water and set it to boil.  I added a few heaping spoonfuls of Knorr Vegetable Stock (I use the powder instead of the liquid because I usually can’t use a whole carton before it goes bad and I don’t like to waste it).

Let the soup simmer for a couple of hours on medium-low.

I peeled and chopped a large parsnip and a small turnip (actually a rootabega but who’s checking?) and chucked them in the pot, together with a handful of pearl barley and about a cup of dried white beans.  I also added about a cup’s worth of frozen spinach to the mix, as well as the leftover squash and pasta.  There was already a significant amount of basil in the pesto that was on the squash (as well as the hazelnuts and parmesan cheese), so I didn’t add any other herbs to the mix.  When we eat it we usually add salt and pepper to suit our individual tastes.

Once I got the soup boiling, stirring often, I turned it down to a simmer, medium low, for about two hours, until the beans were cooked and the rootabega was tender.

We ate it hot with tabouleh sandwiches, and it was great.

My dad got me these bowls for Christmas. I am Big Al.

I let the rest of it cool and ladled it into yogurt containers for storage.  I find the yogurt container is a good standard measure for freezing, as it contains about two full servings.

Yogurt containers are a good size for two servings.
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