Summa Soup

Start with any foundation desired. Expect its flavor to dominate your soup like the beef and mushrooms of the stroganoff. What you start with doesn't matter. Chili becomes Mexican spiced soup with rice and beans. Leftover roast serves as the foundation for quick vegetable beef soup.

Just add to the flavors that your ice chest presents to you. Have chicken, beef or vegetable stock handy to add volume and the essence of meats or vegetables to your foundation. Fresh herbs like parsley, basil, thyme or cilantro enhance a lackluster dish. Soy sauce, Worcestershire sauce or hot pepper sauce send the soup on tangents -- like Asian, American or Southwestern.

Even if your ice chest is lacking leftover steamed rice for a chicken vegetable, try leftover pasta or beans. Any complimentary ingredient is fair game. Start with traditional accompaniments and expand.

When you cook you summa soup, simmer. Don't boil. If you do, you run the risk of cooking everything into a pulp. Bring the pot to a boil and then reduce the heat on your campstove as low as it'll go. By simmering, the meat, vegetables, pasta and starches will heat slowly so they retain they're shape and texture.

Food safety with leftovers

Remember to heat leftovers to 165 degrees. This is necessary to kill any wayward bacteria that may be lurking in your leftovers. If you don't have a thermometer to test the temperature, let the pot simmer (when bubbles are barely breaking the surface) for about 15 minutes. Since a simmer is about 190 degrees at sea level, this will ensure your safety.

Avoid using leftovers that have been hiding in your ice chest for more than three days. And throw out any that are questionable. If leftovers have a sour or putrid odor, toss them. Also avoid any that look funny, are discolored or have mold growing on the surface.

Is your appetite still there? Open the ice chest and see what lays hidden on the bottom. It just may be the beginning of your next culinary adventure.

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