Originally Posted by Cooking Goddess
I just read an interesting article on Serious Eats about "The Neverending Soup Pot". The author explains about how he starts the week with a simple, almost broth simmering on the stove, gradually adding different leftovers throughout the week to completely change the taste profile of the soup from day to day.
If anyone is interested in reading it, just click here: The Neverending Soup Pot
Sounds like you would end up with the sort of pot that we had at the end of the Quetico canoe trips I took when I was in high school. On the last night we had what was called "Border Stew". We were about to cross back into the US from Canada, we'd been paddling 7 days in the northwoods, and we had just about depleted our food stocks. This was in the early 1960s, before the advent of freeze dried trail foods - dinners were a creative mix salami, summer sausage, canned ham, rice, flour, cheese, and other foods that wouldn't spoil in 8 days without refrigeration; as well as any fish we caught along the way. On the last night, we dumped most of what was left in the food packs into the pot, seasoned it, cooked it, added any remaining cheese and let it simmer down until the spoon would stand straight up by itself. Border Stew was ready to eat. Trust me when I say that after 7 days paddling and portaging, 18 teenaged boys will eat anything you put in front of them, no matter how finicky they might be at home.