LEFTOVERS SOUP RECIPES

Name: Leftover Thanksgiving Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 2 celery ribs, sliced; 1 carrot, sliced; 1 cup chopped onion; 1/4 cup butter; 3 (14 ounce) cans chicken broth; 2 cups water; 1 teaspoon garlic powder; 1/2 teaspoon thyme; 3 cups cooked turkey; 1 (12 ounce) jar turkey gravy; 1/4 cup left over prepared stuffing; 1/4 cup left over mashed potatoes; 2 tablespoons cranberry sauce (the jellied kind); 1 cup pearl barley

LEFTOVER THANKSGIVING SOUP RECIPE - FOOD.COM

Leftover Thanksgiving Soup Recipe - Food.com image

This is the best gosh darn soup! MIL makes it every year and I finagled the recipe from her..I know it sounds weird but its heavenly. She got the recipe out of a store flyer.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 celery ribs, sliced
1 carrot, sliced
1 cup chopped onion
1/4 cup butter
3 (14 ounce) cans chicken broth
2 cups water
1 teaspoon garlic powder
1/2 teaspoon thyme
3 cups cooked turkey
1 (12 ounce) jar turkey gravy
1/4 cup left over prepared stuffing
1/4 cup left over mashed potatoes
2 tablespoons cranberry sauce (the jellied kind)
1 cup pearl barley

Steps:

Sauté first 4 ingredients for 2 minutes then cover and cook for 2 more minutes.
Add next 4 ingredients and cover and cook on low for 15 minutes.
Add remaining ingredients and cook until leftovers dissolve and barley is plump.

Nutrition Facts : Calories 416.3, FatContent 14.8, SaturatedFatContent 7, CholesterolContent 74.8, SodiumContent 1195, CarbohydrateContent 39.6, FiberContent 6.8, SugarContent 5.5, ProteinContent 30.6

LEFTOVER MEATLOAF SOUP 2 | JUST A PINCH RECIPES

Leftover Meatloaf Soup 2 | Just A Pinch Recipes image

This is the ideal leftovers delivery system.

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

4 tbsp butter
1/3 cup flour
4 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cooked, potato cut into 1/ 2” cubes (2-3 potatoes)
1/2 cup shredded cheddar cheese, plus extra for garnish
3 scallions, chopped
3 tablespoons plain yogurt
1 1/2 cups crumbled leftover meatloaf (or use 1 lb cooked ground beef as a substitute)

Steps:

Over medium-low heat melt butter and whisk in flour. Cook for 1 minute whisking the whole time.
Continue to whisk while adding in milk, salt, and pepper. Cook until soup base thickens, about 10-15 minutes.
Add in potato, cheese, scallion, yogurt and sour cream and stir. Cook until soup begins to bubble. Add in meatloaf (or cooked ground beef if you don’t have any leftover meatloaf on hand) and cook about 5 minutes to heat the meatloaf crumbles.
Top with shredded cheddar cheese for garnish.

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