>In college, they’d serve us a soup they called minestrone. We called it “Oops Soup.” It would have a tomato-like broth, and in it would be leftovers from all the week’s meals. Mixed (very mixed) veggies, several kinds of noodles, we even found a whole hamburger in it one week.
My Oops Soup is better. At least I dice the leftovers into pieces.

This week it started with a tomato soup that didn’t turn out as well as I’d hoped. It wasn’t tomato-y enough, a wee bit bland, and just not up to the standard of the usual fresh tomato soup in our home. So…the leftovers didn’t go in the freezer; they went back into the crockpot.

Added to the leftover tomato soup (I could call it Oops Soup Stock):
1 can dark red kidney beans
1 can black beans
1/4 cup frozen corn
1/2 cup rice
a dash of fresh thyme (from the deck, of course)
leftover noodles (from the chix noodle soup Amigo was eating: he was on clear liquids, so he couldn’t have the noodles)

Served as a side with stuffed pork chops.

Why not more vegetables? That is a valid question. The original tomato soup had many, many vegetables grated and blended into it. I could have added more, but why? A can of tomatoes might have looked good, but the taste and the nutrients were already in it.

Oh, yes. Cooking time! In the crockpot on high for 3-4 hours. This soup just had to heat through, not cook thoroughly, so it didn’t take as long as most crockpot dishes.

Oops soup it is. See, Mom, I did learn something in college!