Ingredients
- *leftover stock from chicken and roast beef
*leftover vegetables; i.e. carrots, roast potatoes, onions; you could use leftover mashed potatoes if you wanted a creamier soup; use left-over veggies from other meals; peas, corn, green beans. Since they are already cooked, save them to add near the end so they just have to heat up.
*raw carrots, about 4 cups, chopped up
*raw potatoes, about 4 cups, chopped up
*raw green beans, about 8 cups, cut into 2 inch segments
*Leftover beef and chicken. My husband had saved the chicken carcass, certain I could pick more meat off. I cooked it down to let the bones enrich the stock (minerals from the bones) and I strained it afterward to separate the meat from all the little bones.
*I had a lean roast that I diced into 1/2 cubes.
*I ended up with 1/2 a cup of chicken pieces and 4 cups of cubed beef.
I added the following spices:
*1 Tbl. savory leaves
*3 Tbl. parsley, dried
*1 Tbl. onion flakes
*1 tsp ground garlic
*1 tsp dried Rosemary
*a bay leaf left whole
*sea salt to taste (Total of 1 Tbl.)
*coarsely ground black pepper to taste (total of 2 tsp)
2 TBL. cornstarch to one cup of soup stalk, for thickening
Description
I Had A Leftover Roast Chicken AND A Leftover Roast Beef, Both With A Couple Of Carrots, Onions And Potatoes. I Also Needed To Use Some Green Beans, Carrots And Potatoes. I Decided To Replicate An Idea I Got From The Medieval Commoners Village Soup Pot W
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