The beauty of this soup is in it’s versatility; you can use most vegetables and any number of meat products that are available to you, and it will still taste delicious. Personally, I use up any leftovers I have from a beef roast, and I incorporate whatever veggies I have on hand that are looking sad in the fridge or need to be used up from the garden. You can also go simple and use a bag of frozen mixed vegetables from your freezer. This soup is thick and hearty enough for a meal if you include a loaf of homemade bread or a salad. Followed exactly, this recipe will feed at least 6 people. You can also adapt this recipe for the slow-cooker. From my estimates, this recipe cost me around $2 in total to make. Please note, I did go a little easy on the meat because I didn’t have much left this time. This dish has a great tomato flavor and a bit of a spicy kick; if you don’t care for heat in your food, decrease or omit the red pepper flakes.
- 1/2-1 lb. of leftover pot roast (or cooked ground beef or sausage)
- 2 large potatoes, cubed
- 2 stalks of celery, chopped
- 6 cups chicken stock (I use my homemade stock because it’s free, but you can also use veggie or beef stock, or water with bouillon)
- 2 can condensed tomato soup
- 1.5 cups of chopped veggies (either raw or frozen–use whatever you have on hand that you need to use up)
- 1/4 box of ditalini or macaroni noodles
- 2 TBS Worcestershire
- 2 tsps. red pepper flakes
- salt, pepper and onion powder to taste
- Bring the stock to a boil; add celery, potatoes and any raw veggies to the stock and boil for 10 minutes.
- Add the tomato soup and any frozen pasta noodles. Bring back to a boil and continue simmering for 10 minutes.
- Add any frozen veggies, Worcestershire sauce, pepper flakes, and seasonings. Continue to simmer 10 minutes more or until pasta and veggies are tender.
- Add beef or ground meat and heat through. Don’t worry if your leftover beef has gravy on it; this will add flavor to the soup.
- Serve with sprinkled parmesan or Romano cheese on top.
This leftover soup is a big hit in my house; my fiancé is super-picky and he still loves it. This is one of those recipes that has endless variations, so don’t be afraid to play around with it in order to use up any leftovers you have sitting in the fridge. It’s great for using up some of that end-of-summer zucchini surplus as well if you have a garden.
What about you? Any no-fail recipes that you use to get rid of veggie or meat leftovers?