I've made this before - AKA empty the crisper soup, or scrap soup. Scrap soup was mentioned on CBC lately - I can't find the link but was described as save all your scraps - meat, veggies, pastas - whatever - in a container in the freezer. Once you've a good assortment - throw them in a pot with some stock and spices, add some fresh veggies for crunch, rice or barley or pasta - and voila.
Here's one link to a site with the basic concept, and some variations she tried. I like to start with some sort of meat, and the appropriate beef or chicken stock, and carry on.
Tonight the mystery meat - once thawed - turned out to be a lamb shoulder chop. I cubed and browned it, then did some some onions. Put some stock - chicken this time - into a pot and added some water. After that it was whatever was in that freezer container - maybe a cup of chopped mush - then browse the crisper for garlic, carrots, celery, and peppers. Added frozen peas and corn, some salsa, salt and pepper, bay leaf. Threw in some pot barley. Likely too much pot barley - I tend to make more stews that soups.
Oh - and two splashes of red wine - one in the pot, one in a glass.