Whatever Floats Your Boat Vegetable Soup -- Leftove

Name: Whatever Floats Your Boat Vegetable Soup -- Leftovers!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart leftover vegetables (black beans, kidney beans, navy beans, baby lima beans, edamame, corn, hominy, etc); 2 tablespoons olive oil; 1 large onion (diced); ½ teaspoon garlic (minced); 2 russet potatoes (diced) or 2 sweet potatoes (diced); 2 cups water; ¼ teaspoon salt; 4 teaspoons beef bouillon granules or 4 teaspoons chicken bouillon granules; ¼ teaspoon fresh ground black pepper; 1 (14 1/2 ounce) can Italian tomatoes (basil, garlic, and oregano ~ with juice); 1 tablespoon Worcestershire sauce (optional); 1 (15 1/4 ounce) can whole kernel corn (optional); leftover cooked beef (optional) or cooked chicken (optional); cilantro (to garnish) or Italian parsley (to garnish)

Servings: persons

1 quart leftover vegetables (black beans, kidney beans, navy beans, baby lima beans, edamame, corn, hominy, etc)
2 tablespoons olive oil
1 large onion (diced)
½ teaspoon garlic (minced)
2 russet potatoes (diced) or 2 sweet potatoes (diced)
2 cups water
¼ teaspoon salt
4 teaspoons beef bouillon granules or 4 teaspoons chicken bouillon granules
¼ teaspoon fresh ground black pepper
1 (14 1/2 ounce) can Italian tomatoes (basil, garlic, and oregano ~ with juice)
1 tablespoon Worcestershire sauce (optional)
1 (15 1/4 ounce) can whole kernel corn (optional)
leftover cooked beef (optional) or cooked chicken (optional)
cilantro (to garnish) or Italian parsley (to garnish)

1
Thaw leftover vegetables of your choice.
2
Set aside.
3
In a large saucepan, saute diced onions in 2 tablespoons olive oil for about 3 minutes; add minced garlic and saute for about 1 minute more.
4
Add diced potatoes, water, salt, beef or chicken granules, and black pepper.
5
Bring to a boil.
6
Reduce heat ~ simmer until potatoes are tender but not falling apart (about 10 minutes).
7
Add thawed leftover vegetables.
8
Bring back to heat.
9
Add tomatoes (with juice) and optional Worcestershire sauce and corn.
10
Simmer for 2 minutes.
11
Taste for needed seasonings.
12
Add leftover cooked beef or chicken, if desired, and heat through.
13
Garnish with cilantro or parsley ~ Serve with cornbread or bread sticks, and a fruit salad.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 quart leftover vegetables (black beans, kidney beans, navy beans, baby lima beans, edamame, corn, hominy, etc), 2 tablespoons olive oil, 1 large onion (diced), ½ teaspoon garlic (minced), and more.

Yes, Whatever Floats Your Boat Vegetable Soup -- Leftovers! falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whatever Floats Your Boat Vegetable Soup -- Leftovers!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions