This is a great soup for people who hate to waste anything. Get a one quart (or larger) freezer container (empty yogurt containers work well). Over a period of days or weeks, freeze in this container all your left over vegetables (you know, the two tablespoons of corn, the one lonely carrot, the mashed potatoes you scrape out of the pan, the tomato paste left when a recipe only used half the can). Don't forget the water the vegetables were cooked in. Also freeze celery tops (chop into bite size pieces), and the bottom core portion of onions (often a bit too strong to eat raw in a salad). When your container is full (or you can't wait any longer), thaw the contents and place in a saucepan. Add water, stock, bouillon cubes, left over meat, pasta, rice, or fresh vegetables as desired. An envelope of dry soup mix may also be added. Season to taste - I like thyme, bay leaf, and allspice; oregano if there are lots of tomatoes in the mix. Of course, there may already be some seasonings present from when you originally cooked the vegetables. Heat until everything is cooked through and flavors are blended. Never the same twice!