This week I made soup using two single serve packets of baby carrots, 4 ribs
of celery, most of a medium onion (all chopped), two cooked hamburger
patties, broken in pieces, 2 cans kidney beans (white and red), 3 medium red
potatoes cut in small chunks, 1 can beef broth, 1 can (15 oz?) chopped
tomatoes and the same size can of tomato sauce. Seasoned with salt, pepper,
parsley, Greek whole oregano and two bay leaves. I did add a little water,
but not much. Cooked with the lid on for about 15 minutes then with the lid
off for perhaps another 5 minutes until the potatoes were tender. I don't
usually use beef broth in soup but it really added a richness. And it was
of course better the next day. Husband and I ate it once. I ate it again
and there will be enough left for me for tomorrow. Then probably a small
amount left after that. Perfect! And apparently for me, the trick to not
making too much soup to begin with is using a smaller pot.