In a sudden fit of trying to be healthy, I bought a bunch of veggies and tofu a few days ago -- kale, Swiss chard, Napa cabbage, asparagus and more. The thing is, I've been going out to dinner every night since then. Last night I finally stayed in and realized that the only way I was going to eat everything before it spoiled was to make a big pot of soup.

I love making soups, because they're so easy and you can make them up as you go along. I like to cook a big pot for the week and have some whenever I'm in the mood; also, a lot of soups taste better the longer they sit. I start with a base of chicken broth (I used 3 quarts last night) and toss in whatever I feel like. Last night, I added some sliced fresh ginger, chopped Napa cabbage, chopped green chard, shiitake mushrooms, cubed tofu and chickpeas -- a mostly Asian theme. I also added soy sauce, salt, and -- the secret weapon -- Chinese chili garlic sauce to make it nice and spicy. You could add or subtract pretty much anything: sliced chicken or pork, shrimp, Asian noodles, bok choy...I love to include fresh bean sprouts for their crisp, juicy texture. Korean kimchee (available in Asian markets) is another favorite soup ingredient -- it adds a lot of heat and a wonderful, tangy flavor.

So the next time you've got a bunch of fresh ingredients that you don't know what to do with, try turning them into a big ol' pot of soup. Experiment with seasonings and ingredients, and you'll be surprised by the delicious recipes you end up creating.