Leftover Tomato Soup Recipes

TEX-MEX TURKEY SOUP

Tex-Mex Turkey Soup image

Not only is this soup yummy, it sure beats leftover turkey sandwiches for days on end following a holiday!

Provided by SSTRAWDER

Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
½ cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
½ teaspoon cumin
½ teaspoon oregano
4 cups water
1 (10.75 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
1 (14 ounce) can black beans, rinsed, drained
2 cups frozen corn
½ cup sour cream
¼ cup chopped fresh cilantro
6 cups corn tortilla chips
¾ cup chopped green onion
1 cup shredded Cheddar-Monterey Jack cheese blend
½ cup chopped fresh cilantro
½ cup sour cream

Steps:

Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

Nutrition Facts : Calories 683.8 calories, Carbohydrate 59.2 g, Cholesterol 112.3 mg, Fat 30.5 g, Fiber 10.4 g, Protein 45.7 g, SaturatedFat 12.8 g, Sodium 2036.3 mg, Sugar 11.4 g

LEFTOVER TOMATO SOUP RECIPE

leftover tomato soup Recipe image

Provided by shannoncorrin

Number Of Ingredients 2

Ingredients

racheal ray tomato soup from grilled cheese and kale sandwiches with tomato soup
cooked pasta

Steps:

bring leftover soup to a boil and reduce to sauce, then toss with cooked pasta

MINESTRONE SOUP FROM LEFTOVER SAUCE RECIPE BY TASTY

Minestrone Soup From Leftover Sauce Recipe by Tasty image

Here's what you need: olive oil, medium onion, celery, carrots, garlic, salt, green beans, tomato sauce, water, kidney bean, macaroni, parmesan cheese, fresh basil

Provided by Vaughn Vreeland

Categories Dinner

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 cloves garlic, chopped
2 teaspoons salt
1 cup green beans, diced
3 cups tomato sauce
5 cups water
16 oz kidney bean, 1 can
1 lb macaroni
parmesan cheese, for serving
fresh basil, for serving

Steps:

In a heavy bottom pot, combine the olive oil, onion, celery, and carrots over medium heat. Cook until the carrots soften and the onions become slightly translucent.
Add the garlic and salt, and cook for an additional 2 minutes.
Add the green beans, sauce, and water, and bring to a boil.
Add the beans and macaroni and cook for about 9-10 minutes until the macaroni is al dente.
Serve warm with Parmesan and basil.
Enjoy!

Nutrition Facts : Calories 224 calories, Carbohydrate 43 grams, Fat 2 grams, Fiber 5 grams, Protein 9 grams, Sugar 4 grams

LEFTOVER ROAST BEEF IN TOMATO SAUCE

Leftover Roast Beef in Tomato Sauce image

This is an extremely versatile recipe that I came up with when I had to use a leftover roast beef. I slow-cooked it in a tasty tomato sauce. You may even add curry and serve with rice. It's real home cooking when you serve this delicious dish in a bowl with buttered mashed potatoes and bread.

Provided by Sneakyteaky

Categories Soups, Stews and Chili Recipes Stews Beef

Time 4h15m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon oil
1 medium onion, chopped
1 pound leftover cooked roast beef
1 (28 ounce) can chopped tomatoes with juice
1 (10.75 ounce) can condensed tomato soup
1 teaspoon dried oregano
1 bay leaf
ground black pepper to taste
⅓ (1.5 ounce) package shepherd's pie seasoning

Steps:

Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
While the onion is cooking, chop beef into chunks. Place in the bottom of a slow cooker with cooked onions, canned tomatoes with juice, condensed soup, oregano, bay leaf, and pepper.
Cook on Low for 4 to 6 hours, stirring every hour to break up the beef.

Nutrition Facts : Calories 515.2 calories, Carbohydrate 22.9 g, Cholesterol 112.4 mg, Fat 31.9 g, Fiber 2.9 g, Protein 34.3 g, SaturatedFat 11.4 g, Sodium 1063.1 mg, Sugar 11.1 g

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