While I made this soup using the leftovers from the bison days of my self-created 10-Day Exotic Meat Challenge, the same principles apply to nearly any leftovers.
Get creative!
Toss in some leftover protein, vegetables, and even some grains. Simmer and let those flavors combine, and you’ll be glad you didn’t contribute to the food waste problem!
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Quick Soup of Remaining Bison Pot Roast, Onions & Mushrooms
Think of this soup as the most adaptable, flexible, no-fail recipe you’ve ever used. You can’t mess this up. You don’t have bison leftovers? Not a big deal. Toss in any, all, or an assortment of proteins from your fridge. The whole point of this recipe is to stop wasting so much food, so have fun with it.
- Prep Time: 2 minutes
- Cook Time: 20 minutes
- Total Time: 22 minutes
Ingredients
- The remaining Bison Pot Roast or whatever protein you have in your fridge right now.
- Some lentils, or other grains. I used 1/2 cup of cooked green lentils.
- Some frozen veggies or any leftover vegetables you have. I used 1/2 cup of frozen mixed veggies.
Instructions
- Prepare Ingredients:Â Gather the leftover broth from the Bison Pot Roast with onions and mushrooms. Choose a small or medium pan based on the amount of leftovers.
- Combine Soup Ingredients:Â Add the leftover pot roast, onions, mushrooms, 1/2 cup of cooked green lentils, and 1/2 cup of frozen mixed vegetables to the pan.
- Heat:Â Place the pan over medium heat and cook until the mixed vegetables are warmed through, and the soup reaches your desired temperature.
- Adjust Broth: If you don’t have enough broth, add no-sodium chicken or beef broth to achieve the desired soup quantity and flavor.
- Serve:Â Enjoy one serving for dinner and reserve the remaining soup for lunch.
Notes
Thank you for doing your part in reducing food waste.
