Leftover Soup Aka Kitchen Sink Or Omg Soup Recipes

LEFTOVER SOUP, AKA KITCHEN SINK OR OMG SOUP

This recipe is a great way to get rid of leftovers in your refrigerator. This started with leftover spaghetti meat sauce, leftover broccoli, leftover cabbage and leftover kielbasa I had in my freezer from making Tortellini Kielbasa Soup. I added beans, more sauce, chicken broth, water, a potato, onion and seasoning to make a soup that I call 'Leftover Soup' but my husband calls 'OMG Soup.' A great thing about this soup is its versatility. Use what you have on hand. The leftover stir-fried cabbage and garbanzo beans added great texture to this dish. I prepared stovetop but crockpot also works.

Provided by Julie Bailey @julesbai

Categories Other Soups

Number Of Ingredients 14

Leftover Soup, aka Kitchen Sink or OMG Soup image

Steps:

In a large pot or Dutch Oven, sauté the chopped onion for about 4 minutes, until transluscent.
Add all of the ingredients to the pot, stir, season as you like, heat thoroughly.
Serve hot with some freshly made cornbread, biscuits or a slice of buttered bread for some homemade deliciousness! Store leftovers in the refrigerator. This dish freezes well for up to three months.

Ingredients

2 to 3 cup(s) leftover spaghetti meat sauce
1 sweet onion, chopped
1 cup(s) leftover broccoli florets
1 to 2 cup(s) leftover sautéed cabbage (or freshly chopped)
1 cup(s) carrots, chopped or sliced
1/2 cup(s) leftover peas (or frozen or canned)
1/2 cup(s) leftover corn (or frozen or canned
8 ounce(s) kielbasa, sliced (if you have more than 8oz or less is fine)
1 potato, peeled and diced (optional)
3 can(s) beans: garbanzo, black and kidney or cannellini
2 cup(s) tomato sauce or spaghetti sauce
4 cup(s) chicken broth
2 cup(s) water (or more if you prefer thinner soup base)
salt, pepper and other seasonings you like to taste (i included garlic powder)

KITCHEN SINK SOUP

This soup is usually made up of leftover vegetables in the fridge or you can cut up fresh vegetables. The amount of vegetables you put in depends on how thick you want your soup. We like lots of veggies. This soup can be pureed and served with croutons on top. Great for a cold night supper. You can really let your imagination get carried away with this soup. I don't make it the same every time. It depends on what is in my fridge that is left over. Meat or chicken can be added. Enjoy

Provided by Judy

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 17

Kitchen Sink Soup image

Steps:

In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 26.3 g, Fat 1.9 g, Fiber 6.8 g, Protein 10.3 g, SaturatedFat 0.5 g, Sodium 1008.1 mg, Sugar 5.5 g

Ingredients

10 cups chicken broth
2 potatoes, cubed
2 carrots, sliced
2 stalks celery, diced
5 fresh mushrooms, sliced
1 green bell pepper, chopped
1 fresh broccoli, chopped
4 cups cauliflower florets
1 parsnip, sliced
1 onion, chopped
1 cup green peas
1 cup cut green beans, drained
1 cup wax beans, drained
½ cup cooked chickpeas
½ cup cooked navy beans
salt and pepper to taste
1 teaspoon dried parsley

GRANDMA'S KITCHEN SINK SOUP

This is an economical and tasty way to serve leftovers and use up any ingredients that may be lingering in the fridge. Grandma's basic template for soup (see Cook's Note) is infinitely customizable for pot after pot of something new and delicious. Be sure to save easy flavor boosters that often get thrown away, such as Parmesan rinds, leftover bones from roasted meats and dried sausage ends.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Grandma's Kitchen Sink Soup image

Steps:

Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 8 minutes.
Add the water and/or broth, the Parmesan rind and the corn cob (if using). Bring to a boil, then reduce heat and simmer uncovered until the carrots are just tender, about 10 minutes.
Add the corn kernels, zucchini and green beans and cook until all the vegetables are tender and the flavors have developed, about 10 minutes more. Discard the cheese rind and corn cob. Add the rice and cook for another 2 minutes, then stir in the greens. Once they begin to wilt, turn off the heat. Check for seasoning and, if necessary, add more salt and pepper. Ladle the soup into bowls and top with Parmesan and/or a squeeze of lemon juice.

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, diced (about 1 cup)
1 medium carrot, sliced (about 1/2 cup)
1 medium celery stalk, sliced (about 3/4 cup)
Kosher salt and freshly ground black pepper
5 cups water, low-sodium chicken broth or a combination of both
1 piece of Parmesan cheese rind (optional)
1 ear corn, kernels removed, cob reserved for flavoring soup (optional)
1 small zucchini, shredded on large holes of box grater (about 1 1/2 cups)
1 cup sliced green beans (bite-sized pieces)
1 cup cold cooked rice, pasta, or grain
2 cups thinly sliced romaine lettuce or spinach
2 tablespoons chopped parsley
Grated Parmesan and/or fresh lemon juice for serving

KITCHEN SINK SOUP FORMULA

Use this easy formula and everything but the kitchen sink to create a comforting soup that's quick to prepare.

Provided by EatAndRun

Categories Vegetable Soup

Time 45m

Yield 6

Number Of Ingredients 15

Kitchen Sink Soup Formula image

Steps:

Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add garlic and cook, stirring frequently, 1 minute more.
Stir in broth, beans, tomatoes, pasta, and tomato sauce. Bring to a boil. Reduce heat and simmer, covered until pasta is tender, about 20 minutes. Add peas and vinegar. Cook, uncovered, until peas are heated through, 2 to 3 minutes more. Season with salt and pepper. Serve soup topped with cheese.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 50.1 g, Cholesterol 13.7 mg, Fat 7.2 g, Fiber 8 g, Protein 12.7 g, SaturatedFat 2.9 g, Sodium 1008.7 mg

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 cup sliced carrot
½ cup sliced celery
2 cloves garlic, minced
4 cups low-sodium vegetable broth
1 (15 ounce) can red kidney beans, rinsed and drained
1 (16 ounce) can diced tomatoes, undrained
4 ounces elbow macaroni
1 (8 ounce) can tomato sauce
1 ½ cups drained canned peas
2 tablespoons red wine vinegar
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup shredded Cheddar cheese

EVERYTHING BUT THE KITCHEN SINK SOUP (BEEF VEGETABLE SOUP)

This soup is SO good to have around on a cold, winter's day or just any time of the year. I tend to tripple the recipe so that my family and I can have this on hand in the freezer and eat it for quick lunches or dinners. Hope you enjoy it as much as we do.

Provided by These hands can cook

Categories Lunch/Snacks

Time 2h

Yield 12-16 serving(s)

Number Of Ingredients 25

Everything but the Kitchen Sink Soup (Beef Vegetable Soup) image

Steps:

Brown stew meat, onions, garlic and celery in a large pot.
Once stew meat is browned, add red wine and deglaze bottom of pan.
Add all other ingredients and bring to a boil, stir well.
Cover and reduce heat to low, simmer for 1-2 hours until veggies are tender.
Serve with sandwiches, crackers or rolls.

Nutrition Facts : Calories 312.6, Fat 8.8, SaturatedFat 3.2, Cholesterol 25.6, Sodium 1005.6, Carbohydrate 46.8, Fiber 10.6, Sugar 14.7, Protein 16.6

Ingredients

1 lb stew meat, diced
1 large onion, diced
3 stalks celery, chopped
1/4 cup celery leaves
2 garlic cloves, minced
1/4 cup red wine
4 cups beef broth (I use low sodium or make my own)
6 -10 cups water (I start with 6 and add as needed)
1 small head of cabbage, chopped
3 (14 1/2 ounce) diced tomatoes (do not drain)
2 cups carrots, sliced
1 small zucchini, diced
4 cups frozen green beans
4 cups frozen corn
4 cups frozen peas
2 cups fresh mushrooms, sliced
3 cups potatoes, peeled and diced into 2-3 inch cubes
2 cups Baby Spinach
5 cups v 8 vegetable juice (I use low sodium or sometimes spicy hot for a kick)
1 teaspoon black pepper
1 teaspoon salt (or to taste)
2 tablespoons dried parsley
1/2 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme

" KITCHEN SINK" SOUP

This is truly a clean-out-your-fridge soup. Use whatever leftovers you have on hand, and anything that needs to be used up. This is just what i did.

Provided by JesseandRayye

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

Steps:

Sauté onion, garlic and celery together until limp.
Add carrots, and sauté a few minutes.
Add in spaghetti sauce and stock.
Bring to a boil.
Add seasonings.
Add noodles, broken up, and peas and corn.
Boil until noodles are almost done.
Add red pepper and cook through.
Serve hot with buns.
NOTE: all seasonings can be adjusted according to what you are using. this is just how I used up my left overs. :).

Ingredients

1 small onion, chopped
1 garlic clove, chopped
2 stalks celery, chopped
1 large carrot, chopped
3 cups spaghetti sauce (with meat)
1 quart beef stock
1/2 cup peas
1/2 cup corn
1/2 cup red bell pepper, chopped
1 chicken leg, cooked
1 cup rotini pasta, uncooked
2 teaspoons salt (optional)
1 teaspoon pepper
2 teaspoons italian seasoning

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Leftover Soup Aka Kitchen Sink Or Omg Soup Recipes

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KITCHEN SINK SOUP

GRANDMA'S KITCHEN SINK SOUP

KITCHEN SINK SOUP FORMULA

Use this easy formula and everything but the kitchen sink to create a comforting soup that's quick to prepare.

EVERYTHING BUT THE KITCHEN SINK SOUP (BEEF VEGETABLE SOUP)

This soup is SO good to have around on a cold, winter's day or just any time of the year. I tend to tripple the recipe so that my family and I can have this on hand in the freezer and eat it for quick lunches or dinners. Hope you enjoy it as much as we do.

" KITCHEN SINK" SOUP

This is truly a clean-out-your-fridge soup. Use whatever leftovers you have on hand, and anything that needs to be used up. This is just what i did.

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