Leftovers, now what?

Sometimes when I make a soup or stew, I tend to make waaaay too much. Last week I cooked a pot that we didn't finish, so I came back to it a few days later (you can keep it in the freezer for as long as you like!). Here is a great example of how to utilize leftovers.

Original soup in a 'nearly home-made' vegetable stock with fresh thyme and red pepper.
Potatoes
Carrots
Celery
Kidney Beans
Cauliflower
Brussels Sprouts
 - Served with whole grain bread


When it had dwindled down to the final dregs, I added:
Stewed  tomatoes
Garbonzo beans
Lima beans
A bag of spinach
A bag of broccoli
- Served with brown basmati rice and had a completely new dish in less than 10 minutes without throwing anything out.