With the start of the new semester and very little time to cook during the week, I find myself making large pots of soups on the weekends and then placing them into individual containers so that I can consume them during the week. I’ve been mixing and matching different meats, vegetables and peas/beans and sometimes pasta.
This recipe uses pumpkin, rehydrated channa (chickpeas) to which I added some leftover roast chicken. Bone-in beef, pork
