Mushroom-Carrot-Bean Medley Soup (left-over fridge veggies)

A medley of left over veggies in the fridge was brought out the other day the moment I saw this almost stock like water after I drained some pasta.

 It looked pretty nutritious to me and felt I got some natural broth hence decided to put a few odds and ends into this stock. Allowed this water to boil with a bay leaf in it and as it did, I sautéed a few left-over veggies in a dollop of butter in a saucepan along with a generous amount of chopped ginger and garlic. Later put thee lightly sautéed veggies which mainly included mushrooms, carrots and some beans.

 I did not add any corn-starch to thicken it as I felt with all the moisture from the veggies and the stock on its own was pretty thick. I did snip in a few dry red chillies for heat. Seasoned well-just salt and pepper and a tad bit of chilly vinegar and in no time the soup was done!

 I made it as peppery as possible as I needed that warmth and heat when I made this soup.

 Served it in my favourite soup bowl after extracting the bay-leaf. I don't think I have ever bought soup bowls on my own. During one of my husband's official tours abroad he brought back two huge soup bowls from Campbell's and I always drink my soup in this.
It reminds me of what life was for us back then-one for you, one for me. Not sure if I would ever part with them, but if I were to, I'd probably give one each to my two children.

Try to make use of this left-over drained water either for kneading some dough or probably in another versatile soup. It is starchy indeed but looks good to be sipped if incorporated well!