Aunt Sister’s Weekend Soup

We didn’t grow up poor, but we couldn’t afford to waste food, either. And let’s face it: leftovers aren’t everyone’s favorite menu choice. I can promise you that when you make this recipe, it won’t be as fabulous as my sister’s weekend soup. (Nobody’s is.) But it’ll be good.

Aunt Sister’s Weekend Soup

During the week, freeze any leftovers in a gallon freezer bag, dicing the meats and chopping the veggies before adding to the bag. On the weekend (or whenever the bag is full) take the bag out of the freezer and let the contents thaw enough to easily remove from the bag. Aside from your leftovers, you’ll need:


  • 2 qt bottle V8 Juice
  • 32 oz box chicken stock (you might not use it all)
  • 1 onion, diced
  • 1 cup frozen okra


  • In a big stock pot, combine the mostly-thawed leftovers with a 2 qt. bottle of V-8 juice and 16-32 oz. of chicken stock (at least enough to cover the thawed meat and veggies).
  • Bring to a boil, stirring frequently. 
  • Turn the heat to low and let the soup simmer for at least an hour.
  • Serve with crackers or cornbread.


You can also add other frozen veggies, like corn, butter beans, green peas, string beans, mixed veggies.

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