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Leftover Vegetable Soup

  Raw vegetables 2 Pound (Including A Large Potato And An Onion. I Used Carrots, 1 Leek And 3 Sticks Celery, A Few Baby Plum Tomatoes)
  Green chili 1
  Vegetable oil 30 Milliliter
  Turkey stock 600 Milliliter
  Water 2 Liter
  Sea salt To Taste
  Worcestershire sauce To Taste

For recipe directions, please refer to the video

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Here is a real low cost “frugal fabulous" soup to help you beat the recession without compromising on flavor and nutrition. This vegetable soup is not only healthy and delicious, but also pretty easy on the wallet. Use every last, soggy, wilted, leftover veggie in your refrigerator or pantry and some homemade stock to make wonderful soup which can be served with stale bread croutons or homemade cheese crisps.

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Average: 4.8 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 155 Calories from Fat 44

% Daily Value*

Total Fat 5 g7.7%

Saturated Fat 0.65 g3.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 298.3 mg12.4%

Total Carbohydrates 21 g6.9%

Dietary Fiber 3.4 g13.6%

Sugars 6.8 g

Protein 5 g9.4%

Vitamin A 42.5% Vitamin C 15.2%

Calcium 3.4% Iron 0.16%

*Based on a 2000 Calorie diet

Leftover Vegetable Soup Recipe Video