Spicy Roasted Vegetable Soup With Leftover Grilled Meat Recipes

ROASTED VEGETABLE SOUP

Roasted Vegetable Soup image

Provided by Ina Garten

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 19

Ingredients

3 to 4 cups chicken stock, preferably homemade
1 quart Roasted Winter Vegetables, recipe follows
Kosher salt and freshly ground black pepper
For serving:
Brioche Croutons, recipe follows
Good olive oil
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled and seeded
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
6 ounces brioche loaf or challah
1 tablespoon good olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F.

Steps:

In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
Serve with Brioche Croutons and a drizzle of good olive oil.
Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.
Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.

LEFTOVER BEEF VEGETABLE SOUP

Leftover Beef Vegetable Soup image

Whenever I cook a roast, I use whatever beef is left over to make this soup. Any leftover vegetables may be used as well. It's a family favorite!

Provided by SHORECOOK

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

2 medium potatoes, peeled and cubed
4 stalks celery, diced
1 small onion, diced
6 cups water
2 tablespoons beef base (such as Better than Bouillon®)
½ pound cubed cooked beef
1 (16 ounce) package frozen peas and carrots
½ teaspoon parsley flakes
½ teaspoon dried oregano
½ teaspoon dried basil

Steps:

Combine potatoes, celery, and onion in a pot. Mix water with beef base and pour on top of the vegetables. Bring to a boil over medium-high heat. Add beef, frozen peas, and carrots. Reduce heat to a simmer. Season with parsley, oregano, and basil.
Cover and simmer until vegetables are tender, about 40 minutes.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 22.8 g, Cholesterol 37.5 mg, Fat 10.2 g, Fiber 4.8 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 1128.8 mg, Sugar 1.5 g

LEFTOVER BEEF AND VEGETABLE SOUP

Leftover Beef and Vegetable Soup image

How to make a tasty beef and vegetable soup using leftover beef from the night before.

Provided by G. Stephen Jones

Categories Soup

Time 1h15m

Number Of Ingredients 13

Ingredients

3 onions (peeled and diced)
2 stalks of celery (diced)
1 package mushrooms 12 - 14 oz (chopped)
6 fresh carrots (peeled and diced)
4 tbsp butter (½ stick)
6 cups beef broth
1 tsp Worcestershire Sauce
3 sweet potatoes (peeled and cubed)
Beef leftovers - any kind of steak cubed ¼ teaspoon
crushed red pepper - to taste
Salt & pepper - to taste
1 can black beans with liquids (approximately 15 oz.)
1 can red kidney beans with liquids (approximately 15 oz.)

Steps:

In a large soup pot, saute the onions, carrots, mushrooms and celery in the butter over medium-high heat for about 7 to 8 minutes.
Add the beef stock, Worcestershire sauce, and sweet potatoes. Bring to a boil and then lower heat to simmer.
Add the cooked beef to the pot, crushed red pepper and season with a little salt & pepper. Simmer for about an hour with the cover on.
Remove the cover, add the black and red beans and simmer for an additional ½ hour to 1 hour with the cover off.
Taste and adjust seasoning with salt & pepper.

ROASTED VEGETABLE SOUP

Roasted Vegetable Soup image

Provided by Ina Garten

Time 13h15m

Yield 3 to 4 servings

Number Of Ingredients 22

Ingredients

3 to 4 cups chicken stock, preferably homemade, recipe follows
1 quart Roasted Winter Vegetables, recipe follows
Kosher salt and freshly ground black pepper
3 (5-pound) roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in 1/2, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled, cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled and seeded
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Steps:

In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.

GRILLED VEGETABLES WITH SPICY ITALIAN NEONATA

Grilled Vegetables With Spicy Italian Neonata image

Summer squash, bell peppers, eggplant and greens are the stars of this greenmarket grill party. The spicy vibrant finishing sauce is inspired by Calabrian neonata, a preserved condiment made with hot peppers and baby fish. The condiment is often drizzled onto pasta, pizza or grilled bread. Here, briny anchovies, salami and olives season the sauce with salty, meaty notes to contrast with the spicy pickled cherry peppers and cool, crunchy celery. The fiery, tangy dressing, which can be made a few hours ahead, provides a lively boost for the smoky, tender veggies. Leftover neonata keeps for a week and makes a great sandwich topping the next day.

Provided by Kay Chun

Categories dinner, lunch, vegetables, appetizer, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

Neutral oil, for greasing
4 bell peppers of any color (2 pounds), halved, seeded and sliced into 1-inch strips
3 zucchini (1 1/2 pounds), sliced 1/4-inch thick on the diagonal
3 Italian baby eggplants (1 1/2 pounds), sliced lengthwise 1/4-inch thick
1 1/4 cups extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
3 heads sturdy lettuce, such as romaine or radicchio, quartered through the core
2 tablespoons lemon juice
5 anchovy fillets, minced into a paste
1 garlic clove, minced
1 1/2 ounces sliced salami or soppressata, finely chopped (about ⅓ cup)
1/2 cup jarred sliced hot cherry peppers, finely chopped
1/2 cup pitted manzanilla or Cerignola olives, chopped
2 celery stalks, finely chopped (1 cup)
1/4 cup chopped parsley leaves

Steps:

Heat a grill to medium and oil the grates.
On two large sheet pans, divide bell peppers, zucchini and eggplant. Drizzle the contents of each sheet pan with 1/4 cup olive oil. Season with salt and black pepper, and toss to evenly coat. In batches, grill the vegetables, turning occasionally, until cut sides are tender and lightly charred, 3 to 5 minutes for the lettuce, 8 to 10 minutes for the zucchini, and 10 to 12 minutes for the peppers and eggplant. Transfer them to one very large (or two large) serving platters as they finish cooking.
Meanwhile, in a medium bowl, combine lemon juice, anchovies and garlic; whisk until well blended. And salami, cherry peppers, olives, celery, parsley and the remaining 3/4 cup oil, and mix well. (Makes about 2 cups neonata.)
Generously drizzle or spoon some of the neonata over the grilled vegetables. Serve vegetables warm or at room temperature, with the remaining neonata on the side.