"leftovers" soup

Name: "Leftovers" Soup
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 10
Ingredients: 1 1/2 cup(s) celery, chopped; 1 cup(s) onion, chopped; 16 ounce(s) mixed vegetables, frozen; 12 cup(s) water; 16 ounce(s) great northern beans, canned; 14 ounce(s) diced tomatoes, canned; 12 ounce(s) turkey (leftover), chopped; 2/3 cup(s) butter beans, canned; 1 cup(s) carrots, chopped; 15 ounce(s) green beans, canned; 15 ounce(s) tomato sauce; 3 clove(s) garlic; 1 cup(s) cabbage, shredded; ## SEASONINGS:; 1/4 teaspoon(s) cayenne pepper; 1 teaspoon(s) cumin, ground; 1 teaspoon(s) marjoram, dried; 1/2 teaspoon(s) oregano, dried; 1/2 teaspoon(s) black pepper; 1 teaspoon(s) basil, dried; 2 teaspoon(s) salt

(1 RATING)

24 Pinches

Linda Stevens

Longview, TX

Updated on Dec 21, 2012

Since I throw very little in the way of leftovers away and my hubby HATES leftovers, I am always looking for ways to use 1/2 cup of this and 1/2 cup of that. Also during the holidays, I always seem to have plenty of leftover turkey. I can only eat so much turkey! But, I find it quite tasty when added to a soup made up of all the leftovers I have in the frig! Here's my version of vegetable soup, using whatever happens to be available, w/o making a trip to the store - and it's good for you too! The extra bonus is that it's a great thing to fix to shed those x-tra holiday pounds!

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prep time 30 Min

cook time 1 Hr 30 Min

method ---

yield 10-12 serving(s)

Ingredients

1 1/2 cups celery, chopped
1 cup onion, chopped
16 ounces mixed vegetables, frozen
12 cups water
16 ounces great northern beans, canned
14 ounces diced tomatoes, canned
12 ounces turkey (leftover), chopped
2/3 cup butter beans, canned
1 cup carrots, chopped
15 ounces green beans, canned
15 ounces tomato sauce
3 cloves garlic
1 cup cabbage, shredded
SEASONINGS:
1/4 teaspoon cayenne pepper
1 teaspoon cumin, ground
1 teaspoon marjoram, dried
1/2 teaspoon oregano, dried
1/2 teaspoon black pepper
1 teaspoon basil, dried
2 teaspoons salt

How To Make "leftovers" soup

Step 1

Using whatever vegetables you have that are on the Weight Watcher's CORE/FILLING FOOD LIST, add 12 cups of water or fat free chicken or beef broth, plus all the seasonings/spices in large soup/stock pot.

Step 2

Then begin to add the frozen/fresh vegetables, diced tomatoes and tomato sauce. If you like your soup HOTTER, you may opt to use ROTEL instead of the plain diced tomatoes.
Step 3

Note: to keep this soup as healthy as possible I would suggest that you shy away from the starchy vegetables such as corn and potatoes. If you must have - a little goes a long way!
Step 4

I use leftover turkey, ham, beef or chicken when I make this soup. Approx. 8-12 oz. (Just enough to say your soup has meat in it). Since the leftover meat is already cooked, I add it to the soup during the last 30 minutes of simmering so it doesn't dry out. Soup should simmer approx. 90 minutes to allow time for flavors to meld. Even better on Day Two!!
Step 5

This makes alot of soup. My dutch oven was full to the brim! A generous 2 cup serving is only approx. 4 WW Points Plus.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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