Vegetable Soup from Leftovers

I just made vegetable soup from leftovers and it is good. I used leftover carrots, leftover liquid from cooking beans, leftover brown rice, wheat berries, un-hulled barley, kidney and garbanzo beans. 

Then I added whole canned tomatoes, fresh chopped garlic, olive oil, fresh basil, 2 Maggi chicken flavor bullion cubes dissolved in a cup of boiling water ahead of time. Then I added chopped frozen spinach and frozen corn, Chianti and water.

To rapidly cool the soup I immersed frozen water bottles in the liquid. The soup cooled quickly and  I refrigerated it. I often use frozen water bottles instead of fresh ice when I cool off my hard-boied eggs. This was my first time trying the similar method to fast cool a soup. I like it!

It's important to cool a soup or chili or any food before refrigerating to prevent bacterial growth that could lead to food poisoning. 

After the soup cooled I rinsed the water bottles and threw them back in the freezer.