Grilled Cheese & Vegetable Soup

Food Category: PG, High-5
Difficulty: Easy

Grilled Cheese

• whole wheat, whole grain bread (I bought mine fresh from the local bakery!)
• I can't beleieve it's not butter - light
• Provolone, extra sharp cheddar, monterrey jack
• garlic powder

Vegetable Soup

from the fridge:

• corn on cob
• celery
• carrots
• onion

from the freezer:

• leftover: mashed potatoes, peas, corn, some kind of meat, mixed veggies (corn, baby carrots, asaparagus), more mixed veggies (broccoli, carrots)
• prepackaged frozen spinach
• leftover gravy

from the pantry:

• can tomoato paste
• can beef broth

season with salt, pepper, garlic & onion powder, basil

Here's a note about my Freezer Ziplock Veggie Bag: for leftover veggies that would otherwise be wasted, I toss them into a frezer bag. By not tossing that last little bit of peas/carrots or potatoes or the leftover grilled veggies, you can fill up a freezer bag fairly quickly. The veggie bag can be the foundation for the best soups you will ever make.

Leftover potential: This meal is actually leftovers in action. Soup will keep in the fridge for a few days. I suppose you could freeze the soup (if no potato chunks or pasta), but I won't. Those veggies have been hanging out in my freezer long enough as it is.