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3 Fabulous Soups Using Budget-Friendly Leftovers
by Cory Van Horn
Ask any chef their secret to saving money on food costs and adding interest to their menus; they will tell you it's all about soups. That's why most restaurants feature a soup of the day.
Now you can have your very own "soup of the day" any night of the week while cleaning out all those leftovers from the fridge at the same time. Here are three uniquely different soups that take some of the most commonly available leftovers and turn them into stars.
Mexican Chicken Soup
Do you need a creative way to use leftover chicken? This spicy soup gives you all the flavors of classic chicken tacos in a single bowl. Don't worry; simply omit the jalapenos if your kids aren't a fan of spice. The corn tortillas add a rich corn flavor and the splash of lime brightens the entire bowl.
2 Tbl. olive oil
1/3 cup red onion, small diced
1 Tbl. jalapeno, deseeded & minced
1 Tbl. fresh garlic, minced
1 (15 oz.) can black beans, drained
4 - 6 oz. cooked chicken, shredded
1 (10 oz.) bag frozen corn
1 (8 oz.) can tomato sauce
2 (14 oz.) cans low sodium chicken broth
3 corn tortillas, medium diced
2 Tbl. fresh lime juice
Preheat olive oil over medium high heat in a large pot. Add the red onion, jalapeno and garlic to the pot. Sauté for 2 - 3 minutes or until the onions are translucent. Add the black beans, cooked chicken and corn to the pot. Continue sautéing for an additional 1 - 2 minutes.
Reduce the temperature to medium heat. Add the tomato sauce and chicken broth to the pot. Simmer for 20 - 25 minutes to allow the flavors to blend. Add the diced tortillas and lime juice just before serving. Salt and pepper to taste. Serves 4 - 6 people.
Roasted Vegetable Soup
Roasting is the quickest and most flavorful way to clear out your vegetable bin. With just a quick pulse in the food processor, these simple and budget-friendly ingredients are transformed into a comforting vegetarian soup.
1 medium unpeeled potato, large diced
4 celery stalks, large chopped
1 red pepper, large diced
3 medium peeled carrots, large chopped
1/2 medium red onion, large chopped
2 Tbl. olive oil
2 tsp. kosher salt
1 tsp. pepper
1/2 tsp. dry thyme
1/4 tsp. red pepper flakes
4 cups vegetable stock
additional salt and pepper to taste
1 Tbl. parsley, rough chopped
Preheat oven to 425 degrees. Evenly distribute vegetables across a sheet pan. Sprinkle with 2 teaspoons kosher salt, 1 teaspoon pepper and drizzle with olive oil. Roast at 425 degrees for 20 - 25 minutes, or until vegetables are lightly crisp tender. Not to worry about any burnt edges. Its adds flavor.
Spoon a portion of the roasted vegetables into a food processor. Pulse the mixture until desired chunkiness is reached. Spoon the processed mixture into a sauce pan. Repeat with the remaining vegetables.
Add the thyme, red pepper flakes, and vegetable stock to the sauce pan. Cook over medium high heat, while stirring constantly, for 20 minutes to allow the flavors to blend. Salt and pepper to taste. Garnish with parsley to brighten the dish. Serves 4 - 6 people.
Baked Potato Cheese Soup
How can anyone turn down a bowl of cheesy baked potato soup? Simply bake a few extra potatoes for dinner one night. Then chill them in the fridge until you are ready to make this soup. By baking the potatoes in advance, you're weeknight meal will be even quicker and easier.
1/2 cup butter
1 cup celery, medium diced
1 cup carrots, medium diced
1/2 cup yellow onion, small diced
1/2 cup flour
4 cups baked potatoes, unpeeled and medium diced
2 (15 oz) cans chicken stock, low-sodium
6 oz. white cheddar, shredded
8 oz. Velveeta block cheese, small chunked
1/3 cup heavy cream, as needed
salt and pepper
Melt the butter in a heavy stock pot over medium heat. Add the celery, carrots and yellow onion. Sauté in the butter for 2 - 3 minutes, or until the onions are slightly translucent. Add the flour to the butter mixture. Cook for 1 - 2 minutes until the flour has completely absorbed the butter.
While stirring, slowly add the chicken stock to the pot one can at a time. This is important to prevent lumps from forming in the soup. Reduce the temperature to medium low heat and simmer for 20 - 25 minutes.
Gently toss the diced baked potatoes and cheeses into the pot. Stir until the cheeses have slightly melted. Allow to simmer for additional 5 - 10 minutes. The soup might become thick. Add cream until desired consistency is reached. Salt and pepper to taste. Serves 4 - 6 people.
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About the Author:
Cory Van Horn is a self-proclaimed professional foodie and writer with a constant desire to cover his kitchen in flour. Some call it a mess. He calls it research. Follow Cory's many culinary adventures (and misadventures) on culinarycory.com.
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