One of the best ways to use leftovers is in a soup, and this one turned out so well, it is going to become a standard follow up to Hoosier Pork Chops in the same way that Hash follows Crock Pot Roast in our house.  For another meal from leftovers, see how to handle excess Turkey leftovers.

Leftover Hoosier Pork Chops with Stewed Vegetables, warmed to room temperature or heated in microwave oven.

• 2-3 leftover cooked pork chops, shredded or chopped
• 2-3 cups leftover stewed vegetables

Raw Vegetable Soup ingredients:

• 1 zucchini squash
• 1/2 chayote squash
• 1-2 wedges green cabbage
• 1 small to medium onion
• 1/3 cup cilantro stems and leaves (save leaves, discard stems)
• 1-2 carrots
• 1-2 pieces of corn on the cob (uncooked)
• 1-2 small red potatoes
• 1  jalapeño pepper, sliced and seed removed
• 1 lime (use juice only)
• 1 teaspoon olive oil
• 24 oz beef or other soup broth
• 32 oz diced tomatoes
• 1 teaspoon salt, or more to taste

Slice or chop raw carrots and potatoes to about the size of your thumbnail.  Cut all other raw vegetables in the pre-packaged soup mix to the size of your thumb.  Heat oil in non-stick skillet and brown the chopped onion for 2 minutes, add remaining raw vegetables to skillet and sauté 5 minutes more.  Add broth, bring to boil.  Cover with a tight fitting lid, turn heat down to simmer (2-3 on a scale of 1-9) and cook 15-20 minutes, until all vegetables are easy to chew in the soup.  Remove the lid and add the leftover pork with stewed vegetables, the lime juice and the cilantro leaves.  Replace lid and simmer 3 more minutes.  Serve hot. 

Makes 8-9 cups of soup.