Whatever Floats Your Boat Vegetable Soup Leftovers Food

LEFTOVER VEGETABLE NOODLE STEW

Leftover Vegetable Noodle Stew image

I made Shandobando's Recipe #47193 a couple days ago. We were going to have the soup for dinner tonight but there still would have been soup left and I didn't want to waste any because it was so good. This recipe I put together using Shandobando's soup along with what I had on hand in the cabinet and refrigerator. A mild tasting one dish meal that can be very versatile depending on what vegetables, cheeses, and spices you like. This was very quick to put together and couldn't have been easier.

Provided by lauralie41

Categories Stew

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 1/2 lbs ground turkey
1 medium onion, chopped
4 garlic cloves, chopped
1 cup carrot, matchstick cut
4 cups potato and leek soup
15 ounces peas, drained
8 ounces egg noodles
1 cup mozzarella cheese, shredded
1 teaspoon black pepper (to taste)
1/2 teaspoon lemon pepper (to taste)
1 cup French-fried onions

Steps:

In a large skillet over medium heat add olive oil, chopped onion, garlic, and carrots; cook until tender. Place ground turkey in skillet and chop into small pieces. Lightly brown until meat is no longer pink. Set aside.
Add water to large Dutch oven and bring to boil. When water is rapidly boiling add the egg noodles and cook until just tender, approximately 5 minutes.
Drain noodles, return to Dutch oven and add ground turkey mixture along with drained peas, potato leek soup, mozzarella cheese, black pepper, lemon pepper, and fried onions. Fold together gently and heat thoroughly. Serve immediately, garnish with more French fried onions.

Nutrition Facts : Calories 367.1, Fat 15, SaturatedFat 4.6, Cholesterol 102.2, Sodium 185.7, Carbohydrate 32.3, Fiber 4.5, Sugar 5.1, Protein 25.2

LUCY'S LEFTOVER VEGETABLE SOUP

Lucy's Leftover Vegetable Soup image

Warming winter soup made using leftover vegetables!

Provided by ljshakey

Time 35m

Yield Serves 3

Number Of Ingredients 0

Ingredients

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.

QUICK BEEF VEGETABLE SOUP FROM LEFTOVER POT ROAST

Quick Beef Vegetable Soup from Leftover Pot Roast image

Here's a good way to use leftover pot roast -- with its juices and any leftover vegetables. Its a very flexible, use-what-you've-got soup so its hard to go wrong. If you don't have homemade beef stock (butchers aren't giving away bones anymore), soup base is tastier than regular bullion. I like the Tones brand you can get at Sam's Club. Note: I couldn't get the recipe editor to accept leftover vegetables as an ingredient, but if you've got some hanging out in the fridge throw them in.

Provided by 3KillerBs

Categories Roast Beef

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb leftover pot roast, chopped (or more if you have it)
1 cup dripping (fat removed after chilling)
1 quart beef stock
1 -2 cooked carrot, sliced
1 -2 cooked potato, sliced
1 lb frozen mixed vegetables
1 (15 1/2 ounce) can diced tomatoes
1 dash garlic powder
1 dash chili powder (optional)
1/2 onion, chopped (optional)
salt and pepper

Steps:

Combine all ingredients in a suitable pot. Bring to boil.
Turn down heat and simmer 15 minutes.
Best served with crusty bread alongside.

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