Appetizers / Soups / Salads

Leftovers As Soup is for Dinner.

Leftovers As Soup takes 45 minutes to prepare.

Leftovers As Soup takes 60 minutes to cook.

Leftovers As Soup makes 30 servings.

The ingredients for Leftovers As Soup are:

*leftover stock from chicken and roast beef
*leftover vegetables; i.e. carrots, roast potatoes, onions; you could use leftover mashed potatoes if you wanted a creamier soup; use left-over veggies from other meals; peas, corn, green beans. Since they are already cooked, save them to add near the end so they just have to heat up.
*raw carrots, about 4 cups, chopped up
*raw potatoes, about 4 cups, chopped up
*raw green beans, about 8 cups, cut into 2 inch segments
*Leftover beef and chicken. My husband had saved the chicken carcass, certain I could pick more meat off. I cooked it down to let the bones enrich the stock (minerals from the bones) and I strained it afterward to separate the meat from all the little bones.
*I had a lean roast that I diced into 1/2 cubes.
*I ended up with 1/2 a cup of chicken pieces and 4 cups of cubed beef.
I added the following spices:
*1 Tbl. savory leaves
*3 Tbl. parsley, dried
*1 Tbl. onion flakes
*1 tsp ground garlic
*1 tsp dried Rosemary
*a bay leaf left whole
*sea salt to taste (Total of 1 Tbl.)
*coarsely ground black pepper to taste (total of 2 tsp)
2 TBL. cornstarch to one cup of soup stalk, for thickening

Here is how you make Leftovers As Soup:

This could be made in a slow-cooker, cooked on low for 8 hours, or 3 hours on high. I used a cast -iron ceramic LeCreuset 5 qt. stove-top pot and it was done in 2 hours. Simmer the chicken carcass in it's stock with enough water added to cover it. Prepare and chop raw vegetables. Separate the chicken from the stock. To that, add the beef stock and about 2 cups of water. Bring to a boil. Add all raw vegetables to the bubbling stock. (I cooked the green beans in the pressure cooker, sprinkled with a pinch of sea salt. I like the tenderness a pressure cooker gives to rubbery, fresh green beans. I use a cup of water to steam and time them 2 minutes. I add the green bean stock to the soup pot so as not to lose the nutrients cooked out of the green beans.)Season the stocks, meat and vegetables with herbs of choice and turn the stove-top temperature heat to simmer. Cover. Stir every 30 minutes and make a batch of Blue Sky Cornbread to accompany the soup. If a thicker soup is preferred, whisk 2 TBL of cornstarch in a cup of the stock until smooth and stir into the soup. Can be repeated until soup reaches desired consistency.I have two family members who must eat gluten free food. Buy your herbs and other ingredients from a health food store where they are least likely to be tainted with additives, MSG, and other 'stretchers.' Add your leftover cooked vegetables half an hour before serving to warm them thoroughly. You may prefer to stretch the protein value of your soup by adding a bag of pre-soaked dried beans (overnight soaking is the best). There are many varieties depending on which market you choose to shop, but I would increase the pot size to accommodate the increased volume beans would take up. This recipe made 30 1-cup servings.Number of Servings: 30Recipe submitted by SparkPeople user PRAIRIEGIRL.58.

The nutritional information for Leftovers As Soup is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 89.9

• Total Fat: 3.3 g
• Cholesterol: 10.4 mg
• Sodium: 113.6 mg
• Total Carbs: 8.6 g
• Dietary Fiber: 2.1 g
• Protein: 6.8 g

The dietary needs meet for Leftovers As Soup is Low Fat