Leftover Vegetable Soup Food
LEFTOVER PARTY TRAY VEGETABLE SOUP
Use up that big tray of leftovers from the party before. They are all cleaned and prepped and ready for you for this delicious Leftover Party Tray Vegetable Soup.
Provided by Tara Noland
Categories Soup Recipes
Time 17m
Number Of Ingredients 12
Steps:
- In a large pot add the broccoli, cauliflower, carrots, celery, water and broth mix. Bring to a boil, reduce heat and simmer for 10-12 min. or until the veggies are tender. Do not drain.
- In a medium sauce pan melt the butter and add the flour, salt and pepper. While whisking add in the milk gradually. Bring up to a simmer and cook whisking for two minutes. Remove from heat and stir in the cheese until it melts. Add in the hot sauce. Taste and adjust seasoning if needed. Add to the cauliflower/broccoli mix and stir. Serve immediately.
Nutrition Facts : Calories 274 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 16 grams fat, Fiber 6 grams fiber, Protein 12 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 862 milligrams sodium, Sugar 9 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
GARBAGE SOUP
This soup is made with leftover veggies. My kids call it garbage soup because it would have been garbage if we hadn't made soup! Throw in any type vegetables you have in your fridge to add some flavor.
Provided by WHTETAIL
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- In a large stock pot place beef, potatoes, tomatoes, onion, celery, broth and vegetables. Add enough water to cover ingredients, cover pot and cook over medium heat for 1 hour or until vegetables are soft and beef is cooked through.
- Season to taste with salt and pepper, rosemary, thyme and basil. Add bacon bits, stir and serve.
Nutrition Facts : Calories 947 calories, Carbohydrate 74.6 g, Cholesterol 147.6 mg, Fat 48.2 g, Fiber 12.1 g, Protein 52.5 g, SaturatedFat 17.5 g, Sodium 1944.3 mg, Sugar 6.6 g
LEFTOVER BEEF VEGETABLE SOUP
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
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 SPAGHETTI VEGETABLE SOUP
I had leftover spaghetti. But leftover spaghetti just isn't that great- it's dry, boring...what could I do with it? I made soup...and it was GREAT! Now, I make extra spaghetti just so we can have this soup later in the week!!
Provided by Tornado Ali
Categories Spaghetti
Time 8h5m
Yield 12 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 64.8, Fat 1.6, SaturatedFat 0.4, Cholesterol 0.7, Sodium 454.4, Carbohydrate 9.2, Fiber 2.1, Sugar 3.2, Protein 3.6
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