Soup from Leftovers Advice, Please
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  1. #1
    Registered User Suzanne Sky's Avatar
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    Default Soup from Leftovers Advice, Please

    I decided to make a soup for dinner tonight using the leftovers I've been saving in the freezer. I've only done this once before, many years ago, and it didn't turn out to be tasty at all. I'm hoping some of you will weigh in on my ingredients and tell me what I should add or leave out or what to do to make sure tonight's soup is good.

    So here is what I am thinking of using:

    From the freezer -
    aproximately half of a gallon of chicken broth
    about 1 & 1/2 c. leftover noodles with chicken gravy
    about 3/4 c. previously cooked broccoli and other veggies, including onion and celery

    From the pantry -
    18 oz. carton of tomato herb soup

    From the fridge -
    a little over 2 c. of cooked cabbage with little bits of corned beef in it.

    That's it. Should I use tomato sauce instead of the tomato herb soup? I have a carton of butternut squash soup I could use, too, but that may be too wide a variety of flavors. Should I add additional onion and/or celery? Garlic?

    Thanks for any guidance you can give me.

  2. #2
    Moderator ladytoysdream's Avatar
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    Default

    From the freezer -
    aproximately half of a gallon of chicken broth
    about 1 & 1/2 c. leftover noodles with chicken gravy
    about 3/4 c. previously cooked broccoli and other veggies, including onion and celery
    QUOTE>
    This sounds good for one meal.

    QUOTE>
    From the pantry -
    18 oz. carton of tomato herb soup
    From the fridge -
    a little over 2 c. of cooked cabbage with little bits of corned beef in it.
    END QUOTE>>>
    This sounds good for a second meal.

    All of this together sounds like too many flavors. And when you reheat leftovers, you don't want a lot of leftovers again.
    You lose food quality.

  3. #3
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    Default

    I forgot if you were a veg. or ate meat. To me that screams chicken soup. Add bay leaves,pepper,garlic, dried parsly. Do you have any chicken canned or a soup w. chicken??

    Save the cabbage and tomato sauce for round 2. JMHO.

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  5. #4
    Registered User gapeach's Avatar
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    I have to agree with the others, it sounds like too many flavors in the pot. I can't speak for the cabbage, I've never made a soup with it before.

  6. #5
    Registered User Libby's Avatar
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    I agree with ladytoysdream - make one soup of leftovers and keep the cabbage and tomato for another time.

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