Leftover Stew
Transform your kitchen odds and ends into a comforting masterpiece with this hearty Leftover Stew recipe! Perfect for reducing food waste, this versatile dish combines cooked vegetables, proteins like chicken or tofu, and starchy staples such as rice or pasta, all simmered in a flavorful broth with aromatic onions, garlic, and herbs. With a quick prep time of just 15 minutes, this one-pot wonder is ideal for busy weeknights or satisfying a crowd without extra hassle. The optional addition of diced tomatoes adds a burst of freshness, while crusty bread on the side makes it a complete, cozy meal. Delicious, economical, and endlessly customizable, Leftover Stew proves that yesterday’s leftovers can be today’s star dish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 2 cups mixed cooked vegetables (e.g., carrots, peas, green beans, etc.)
- 1.5 cups cooked protein (e.g., chicken, beef, turkey, tofu, etc.)
- 1 cup starchy leftovers (e.g., rice, potatoes, or pasta)
- 4 cups vegetable or chicken broth
- 1 15-ounce can canned diced tomatoes (optional)
- 1 teaspoon dried herbs (e.g., thyme, rosemary, or Italian seasoning)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat olive oil in a large soup pot over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the mixed cooked vegetables, cooked protein, and starchy leftovers to the pot. Stir well to combine.
Pour in the vegetable or chicken broth, and if using, add the canned diced tomatoes.
Sprinkle in the dried herbs, salt, and black pepper. Stir to incorporate the seasonings.
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 20-25 minutes, stirring occasionally.
Taste the stew and adjust seasoning as needed with additional salt or pepper.
Remove from heat and let the stew cool slightly before serving. Serve warm with crusty bread or crackers if desired.
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 6872 mg | 299% | |
| Total Carbohydrate | 171.4 g | 62% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 42.7 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 419 mg | 32% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3304 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
