I am a big fan of using leftovers to make soup. After making a large dish of cabbage rolls, I decided to freeze some and use a couple of the rolls for soup, along with left over squash.
Soup is easy, convenient and great throughout the winter months. 🙂
1/2 cooked butternut or acorn squash
2 cooked left over cabbage rolls ( with some tomato sauce )
1/2 carrot, diced
1/2 cup mushrooms sliced
1/2 stalk celery with leaves
1 leek, chopped and sliced
3 garlic cloves
1/2 tsp black ground pepper
1/2 tsp coarse salt
1 tsp chopped fresh sage, or 1/2 tsp dried
pinch of rosemary
pinch or thyme
1/4 cup white wine
1/4 cup onion garlic liquid cooking wine
1 chicken oxo cube ( 1 package chicken broth )
2 cups water ( add more if necessary )
1 package Graces Pumpkin beef soup mix ( from Jamaica – or substitute a package of basic soup mix )
( you can add small noodles if you are not using soup mix )
Cut up all the vegetables and saute in a skillet till browned, then add to a soup pot. Add water and oxo cubes or chicken broth. Bring to a boil and simmer the veggies for 10 minutes.
Scoop out the squash and add to the soup.
Slice up the cabbage rolls and add to the pot, leaving a few slices for the top of the soup.
When soup is simmering, you can add the wine seasoning, white wine and herbs. The package of soup is optional, but adds to the flavor. Great to have on hand for quick and easy soups, but using all fresh vegetables.
Simmer soup for 30 minutes, serve and garnish with chopped green onions.
You could also add parmesan cheese and croutons.