LO Soup Gluten-Dairy-Egg-Free is easy to make and tastes good too!
LO Soup Gluten-Dairy-Egg-Free
LO Soup Gluten-Dairy-Egg-Free or Left-Over Soup is what I like to call it because you can take anything in your fridge or freezer to make the soup. I know you are going what is she talking about? How do I do this? I can’t do this. Ok, now that you got those thoughts out, take a deep breath, it is not that hard to cook this soup.
We all have vegetables in the fridge or freezer that are questionable at some point in our lives. I have spent good money on the food and do not want it to go to waste. Just about all my soups out with a sauteed onion in olive oil. Olive oil is good for us. You can use other types of oil to cook your onion if you do not have olive oil. Salt and pepper the onion when it starts to turn color. This helps bring out the onion flavor as well as add flavor to the soup.
Left-Over Rice & Veggies
Next step is to start to sauté your vegetables. Before you ask what do I mean by sauté? Basically, cook the vegetables with the onions in the oil. The heat on the stove top should be low to medium (at the most) heat. This is what will start the flavors of the soup to come out. You do not need to brown anything. Just start the process. It should take about five to ten minutes (tops!).
Add the stock to the pot. I generally use chicken stock, but any stock will work. Turn the heat up on the stove because you will need to bring the soup to a boil. Salt and pepper to taste. If you are not sure about how much to add, grab a spoon to taste the soup. Add Italian Seasoning. Stir the soup. Add meat.
Finish the Left-Over Soup
Once the soup comes to a boil, simmer for thirty minutes to an hour. About five to ten minutes before serving add the rice or pasta. If you do not have leftovers, you can make fresh rice or pasta. I would do that while the soup is simmering. Serve by itself or with a side of crackers, bread, or muffins.
Left-Over Soup or LO Soup is a great soup to clean out your fridge or freezer and tastes great.
- 1 box 32 oz Swanson Chicken Stock Vegetable or other types of stock are ok to use.
- Vegetables Anything in your fridge or freezer that needs to be used up.
- 1 can 12.5 oz Swanson Canned Chicken You can use this or any left over meat that you have in the fridge.
- salt To Taste
- pepper To Taste
- 1 tsp Minced Garlic
- 1/2-1 tsp Italian Seasoning
- 1 whole Chopped Yellow or White Onion
- 1-2 Tbsp Olive Oil
- Left-Over Rice or Pasta Your choice since this is left-over soup!
In a pot saute the onion in olive oil. Salt and pepper the onion to taste.
Put vegetables in the pot and saute them.
Pour stock over the vegetables.
Add salt and pepper to taste.
Add Italian Seasoning.
Add meat - canned or left-over meat.
Bring soup to a boil, then reduce heat and simmer for thirty minutes to an hour.
About 5 minutes before serving add left-over rice or pasta to the soup.
Serve soup. You can serve it with crackers, muffins or bread.