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18 FOUR SEASONS BREEZE | JANUARY 2023 • Olive oil or unsalted butter • About 2 pounds of vegetables cut into ½ inch dice such as: • 2 cups chopped onion, about one medium • 1 cup chopped celery, about 2 stalks • 1 cup chopped carrots • 1 medium zucchini, chopped • 2 cloves of garlic, minced • Salt and pepper • Other herbs that you like to your taste, such as; sage, thyme, Italian seasoning, curry, cumin, etc. • 4 to 6 cups broth of your choice, I used turkey broth • 1-15 ounce can salt free diced tomatoes, optional • 3 cups chopped meat, optional, I used turkey • 2 cups chopped baby spinach, optional • Note: I had ½ cup mashed potatoes and about a cup of turkey gravy. I mixed the potatoes with the gravy to make a slurry and added it to the mixture with the broth. It added a yummy thickness to the broth. 1. Heat about a Tablespoon of oil or butter (enough to cover the bottom of the pan) in a large pan over medium high heat until the oil is hot and starts to shimmer. Add the vegetables, salt, pepper, garlic, and any herbs to your liking (I used sage and thyme). Sauté the vegetable mixture until they are soft and fragrant, 5 to 10 minutes, stirring occasionally. 2. Taste and adjust seasonings. Add the broth. Also add the tomatoes with the juice, if using, bring to a boil then reduce heat, cover the pot and simmer for about 30 minutes. Test the vegetables. They should be firm, but tender. Add the meat, continue to cook until the meat is heated through. Add the spinach and cook an additional three minutes or until the spinach is wilted. Remove from heat and enjoy. 3. NOTE: If you are using a hard vegetable like potato or winter squash, they will take longer to soften. LEFTOVER SOUP Leftover soup is exactly what the name implies. It is a wonderful soup made from the ingredients in the refrigerator. I like to start with a mirepoix. A classic mirepoix is a combination of diced onions, carrots, celery, and herbs or aromatics sautéed in butter or oil until the vegetables are soft. It is the basis of most French and western stews and soups. I used up all the holiday leftovers and made a fantastic turkey vegetable soup, but you can make a vegetable soup by using assorted vegetables and vegetable broth. The great thing is all measurements are approximate. Throw in the amount and type of meat or veggies that you have on hand. Following are the ingredients I used because they were on hand. Serves 6 to 8. INGREDIENTS DIRECTIONS

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