Leftover Spaghetti Vegetable Soup Food

EASY VEGETABLE SOUP III

Steps:

• Place the spaghetti sauce and water in a large pot over medium high heat. Bring just to a boil, reduce heat to medium low and add the mixed vegetables.
• Add the pasta, if desired, and let simmer until heated through or until pasta is done, about 15 minutes.

20 BEST WAYS TO USE LEFTOVER LAMB

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a lamb dish in 30 minutes or less!

SPAGHETTI LOVER'S SOUP

Steps:

• In a large pot, place sauce, beef (if using), tomatoes, kidney beans, and water into pot. Peel and chop carrots and dice celery, add to pot. Add seasoning if desired.
• Bring to a boil and then reduce heat, simmering until vegetables are tender. Break spaghetti noodles into one or two inch segments and add these as well. Continue cooking until pasta is tender.

LEFTOVER SPAGHETTI VEGETABLE SOUP

Steps:

• In a crockpot, combine first three ingredients and turn on low. Let cook for 7 hours or so.
• Add spaghetti and stir well. Let cook for another hour.
• Serve ladled into bowls with cheese sprinkled on top. Goes great with hot homemade bread!

SPAGHETTI SAUCE SOUP

Steps:

• In a large pot combine the chicken broth, drained veggies, and the meat spaghetti sauce, with the heat at medium.
• In a small skillet saute the onion and garlic until soft and starts to brown a little bit.
• Add the onion and garlic to the soup pot, along with the old bay seasoning, worcestershire, and tabasco sauces.
• Stir well and add the uncooked egg noodles.
• Simmer on medium until the noodles are tender, then turn heat to low and let cook for about 5 minutes more.
• Add salt and pepper to taste, and serve.

LEFTOVER HAM AND VEGGIE SOUP

Steps:

• Heat olive oil over medium heat in a large stockpot. Add onion; cook and stir until softened and translucent, 3 to 4 minutes.
• Place potatoes, ham, carrots, celery, parsley, and Italian seasoning into pot. Cook and stir until vegetables begin to soften, about 5 minutes. Add bay leaves, chicken broth, corn, and peas and bring to a boil, about 5 minutes. Reduce heat to medium and cook until vegetables have cooked down and are tender, about 20 minutes.
• Remove bay leaves; add butter and pepper to taste. Top with shredded Cheddar cheese.

LUCY'S LEFTOVER VEGETABLE SOUP

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.

VEGETABLE NOODLE SOUP

Steps:

• Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
• Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

SPAGHETTI AND MEATBALL SOUP

Steps:

• Prepare meatballs according to package instructions; set aside. Whisk in chicken broth, marinara sauce, bay leaf and 3 cups water in a large stockpot or Dutch oven over medium heat; bring to a boil. Stir in spaghetti and meatballs; reduce heat and simmer until spaghetti is tender, about 10-12 minutes. Serve immediately, garnished with basil and Parmesan, if desired.