LEFTOVER ROAST BEEF SOUP (LEFTOVER STEAK TOO!)
This is great for my family because there aren't very many of us and sometimes a roast is just too much. Soup is always a popular option here, and is a great way to warm up on a cold day. You could also use leftover steak in this, sliced thin.
Provided by PalatablePastime
Categories Roast Beef
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
- Stir in the chopped cooked beef.
- Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
- Bring mixture to a boil and stir in uncooked egg noodles.
- Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.
QUICK AND EASY LEFTOVER HAM SOUP
I can't stand having a bunch of leftovers in my fridge, so I do whatever I can to clean it out. This recipe includes all things that I always have leftover after the holidays, and it is delicious! It's so easy and quick and really can be tweaked any way you like. Enjoy!
Provided by lizzie.keen
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Heat broth in a saucepan over high heat. Add ham, corn, navy beans, and onion. Add dried parsley, thyme, salt, red pepper flakes, and hot sauce. Cook over high heat for 5 minutes. Reduce heat to low and cook about 5 minutes more. Finish with fresh parsley before serving.
Nutrition Facts : Calories 341.5 calories, Carbohydrate 43 g, Cholesterol 30.6 mg, Fat 11.1 g, Fiber 7.8 g, Protein 20.8 g, SaturatedFat 3.7 g, Sodium 1924.9 mg, Sugar 4.3 g
LEFTOVER ROAST CHICKEN SOUP
A great way to get more meals from one chicken! A delicious but light broth with great country flavors. Serve in large bowls with fresh crusty rye bread. Any leftovers of this soup can be strained and used as chicken stock.
Provided by Nikki
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h15m
Yield 9
Number Of Ingredients 8
Steps:
- In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
- Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
- Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 32.7 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 4.8 g, Protein 3.9 g, SaturatedFat 0.1 g, Sodium 22.4 mg, Sugar 2.9 g
LUCY'S LEFTOVER VEGETABLE SOUP
Warming winter soup made using leftover vegetables!
Provided by ljshakey
Time 35m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Heat the oil in a pan. Add onion, garlic and cumin seeds and cook over low heat for 5 minutes.
- Prepare veg and add to pan. Heat for further 5 minutes to gain colour.
- Add stock, bring to boil then simmer and cover for 20 mins, or until vegetables are soft.
- Add soup to blender and blitz. If you prefer chunkier soup, mash vegetables instead.
- Put soup back into pan, heat mixture for 5 minutes, seasoning to taste. Serve with crusty bread or croutons.
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15 GENIUS IDEAS TO USE UP LEFTOVER SOUP | EAT THIS NOT THAT
From eatthis.com
2.4/5 (5)Estimated Reading Time 9 mins
- Replace Water with Flavor. By adding chicken stock instead of water to cooking different grains like rice, or seeds like quinoa you give a dish a lot more dimension with a bolder flavor and a richer texture.
- Lighten Up Pasta Night. A light version of the beloved Alfredo sauce is super easy by simply ditching the heavy cream base and replacing it with 2% or nut milk instead.
- Cut the Fat. Lowering the fat content when sauteing vegetables is simple by replacing the oil with a vegetable broth and a great alternative to help you lose weight.
- Make Skinny Mashed Potatoes. Mash potatoes are comfort food royalty. They definitely taking the cake when it comes to choosing a heavy side dish loaded with creams and fats.
- Cook the Best Stuffing Ever. Stuffing is a perfect way to put leftover bread and leftover soup to its best use. Use a plain stock or an entire veggie soup to cover the stale bread cubes and cook for the same amount of time as usual.
- Make Oatmeal Savory. Oats are always a fun way to spice up the morning because there are so many sweet endless options. But, wait! Here's a way to eat your oats at night and not feel like you're just eating a sweet breakfast for dinner!
- Create a Low-Sugar Pizza Sauce. Pizza and pasta sauces bought from the grocery store are usually filled with fake sugars and processed preservatives. This is a little change up to your average pizza sauce that includes butternut squash and chicken broth with no tomatoes in sight so it's also completely nightshade free, just like Gisele and Tom would prefer (no inflammation here)!
- Make a Lean Casserole. Casseroles are the go-to whenever there are any leftovers in the fridge. With casseroles, you can take just about anything you have left from the past week's dinners and turn them into a new meal (even soup).
- BURGERS! Make a deconstructed burger by adding some beef or turkey to your leftover minestrone, vegetable or bean soups. You can add spices and top with a few crushed croutons too.
- Make a Light Version of an Old Fave. Use our potato soup recipe to make a lightened-up hearty Polish dumpling dish. This food is more commonly known as the Pierogi, which is normally filled with a lot of fatty sour cream.
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- Use it as cooking liquid for rice or quinoa. Sweet Peas & Saffron food blogger Denise Bustard likes to use leftover soup to give neutral-tasting grains, like rice and quinoa, more flavor.
- Use it to make pasta sauce. Michele Di Pietro is so passionate about soup that she wrote a whole book about it, SOUPified: Soups Inspired by Your Favorite Dishes ($25).
- Use it to make one-pot pasta. Similarly to Di Pietro, Bustard likes combining leftover soup with pasta for a quick and easy dinner. "In most cases, pasta cooks in stock with seasonings, vegetables, proteins, and other ingredients, absorbing so much flavor as it cooks.
- Add it to make a casserole creamier or thicker. "An idea to use up creamy or thicker soups could be to play around with turning them into a casserole.
- Turn creamy soup leftovers into a dipping sauce. When Di Pietro has a hearty, creamy leftover soup she wants to reuse in a new way, she says sometimes she'll turn it into a dip.
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