My grandparents grew up during the Great Depression. The one thing I learned from them was never to be wasteful with food. Granny always saved the smallest portion of food and they used leftovers at the next meal often as a new side dish. It wasn’t always a “reheat and eat” type of side dish… They also used leftovers as a soup or even made a casserole. Waste wasn’t part of growing up during the Great Depression. Everything was used to the fullest extent.

I must admit, leftovers do get away from me sometimes, and they end up not being eaten before the expiration. I created this recipe out of necessity, using what I had on hand in the refrigerator and using up my leftovers.

Leftovers are a great opportunity to experiment with pantry staples and mixing in your leftovers. Challenge accepted!

As you review my recipe, please feel free to add your leftover veggies, pantry staples, and spice blends into this recipe to make it your own. This would be similar to a Taco Soup flavor profile or Mexican Chicken Soup as far tasting and key ingredients. Enjoy!

Pork Stew Ingredients:

-Leftover pork chops or chopped pork (2 grilled pork chops cubed )

-Chili powder, red pepper, black pepper, salt (1/2 tsp each ) I used these to make a blend of spices to sprinkle over pork chops

– Canned salsa or Rotel (I had 1/2 can salsa left so I used it)

– 3/4 c Button Mushrooms diced (sauté in soup pot with dried onion and dash of Italian seasoning)

– Shredded carrots (1/4 c)

– Beef bullion cube- see note below

– Water 2 cups ( Note: 2 cups of beef stock can replace water and beef bullion)

– 1 can dark red kidney beans (drained)

– 1 can White beans (drained)

– Tomato sauce (1 small can)

– Handful of Frozen corn (leftover roasted or grilled corn would definitely add to the dimension of flavor)

Prep and Make: Easy Stove top recipe or even Crockpot

1. Sauté mushrooms in spices (dried onion and Italian seasoning) in your large soup pot.

2. Add shredded carrots and sauté for a few minutes. Add the diced leftover pork chops, add black pepper/chili powder spice blend. This spice blend will give it a nice kick. Reduce the red pepper flakes to 1/4 tsp to reduce spice.

3. Pour in salsa or Rotel. Stir well. Add water and beef bouillon cube or beef stock (see note above)

4. Add tomato sauce, all drained beans and a handful of frozen corn. Stir well. Simmer on low until vegetables are cooked.

5. Serve with shredded cheddar cheese and cornbread.