- Leftover Onions and Peppers from the kabobs
- Potatoes ( the half I did not prepare for the party)
- Vegetable broth
- Sweet Peas
- Leftover Rosemary, some bay leaves, thyme and black pepper
- Leftover Braised White Beans (not pictured. I forgot. I'm tired.)
- 2 cans of water
- Leftover bread
Saute onions and peppers in soup pot. Slice at least one potato super thin. These will cook down and thicken the soup. Add veggie broth, leftover rosemary and other herbs and spices along with the potatoes to the pot. Cover. Bring to a boil. Dice the rest of the potatoes and add to the pot. Bring to reboil. Reduce to a simmer and keep covered. Simmer for about 45 minutes. Add 2 to 4 cups of leftover beans and bring to reboil. Then reduce to medium heat for another 45 minutes to an hour. Add sweet peas, stir and turn off heat.
Wrap bread in foil and heat in preheated 350° oven for 10 minutes.
Serve up, eat up and thank the Lord that it is not zucchini. ♥