Traditional recipes

Leftover vegetable soup recipe

Leftover vegetable soup recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef soup

This filling soup is made with mince, tinned tomatoes and any leftover veggies you need to use up!

4 people made this

IngredientsServes: 4

  • 450g lean beef mince
  • 6 potatoes, diced
  • 1 (400g) tin diced tomatoes
  • 1 onion, chopped
  • 120g chopped celery
  • 300ml beef stock
  • 325g mixed vegetables of your choice
  • salt and pepper to taste
  • 1/8 tablespoon dried rosemary
  • 1/8 tablespoon dried thyme
  • 1/4 tablespoon dried basil
  • To serve
  • 225g bacon, cooked and chopped

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. In a large stock pot place beef mince, potatoes, tomatoes, onion, celery, stock and vegetables. Add enough water to cover ingredients; cover pot and cook over medium heat for 1 hour or until vegetables are soft and beef is cooked through.
  2. Season to taste with salt and pepper, rosemary, thyme and basil. Add chopped bacon, stir and serve.

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Reviews & ratingsAverage global rating:(22)

Reviews in English (15)

by Faith J. in Tennessee

Now that my kids are off to college and it's just hubby & me, we usually have leftovers when I cook. I've started freezing the leftover vegies in a 2-cup container just to use in this recipe! (When it's full, it's time to make this soup!) I've made this with lots of different ingredients (including leftover chicken, rice, pasta, etc.) and spices (i.e. - substitute Southwestern seasoning or Oregano & Basil) and it's always GREAT. We get at least two meals for two from this, plus several lunches. Also, the soup itself can be frozen!-28 Mar 2006

by JOEFUOTO

I found the recipe to be good and easy to make and it was enjoyed by all. Though it made a lot more than four servings more like 12.-28 Mar 2000

by Sarah Jo

This surprized me--this was pretty good! I made a small change and cooked my bacon after I browned my meat, saved a little of the bacon grease and sauteed my celery, onion and a mess of minced garlic in the bacon grease before adding in the rest of the soup ingredients. I had no leftover vegetables on hand but I did have some cauliflower and broccoli that I needed to use so I added that to the soup. I also added a can of organic corn that I drained and rinsed and added to the soup, too. After tasting it, I threw in some more spice, only because I felt like it needed a little more. Very cheap to make and really super filling! Don't let the name fool you. NOTE: For those who like a heartier soup and don't like to waste leftovers from the rest of the week, save your leftover veggies in a ziplock bag in the freezer and just throw them in this soup. This also works with a cup or so of leftover mashed potatoes, too, which acts as a natural thickener.-01 Jun 2011


Left Over Salad Soup Recipe A salad bowl of wilting dressed leaves that’s been left for too long is a depressing sight to people who believe in enjoying simple food from quality ingredients. The limp and wilted remains look fit only for the compost heap or rubbish bin, but actually you needn’t waste it rather, use it to make this tasty leftover salad soup. The idea of cooking with lettuce and other salad leaves might sound a bit odd to our ears, but of course the French have been serving cooked or warm lettuce for ages not only in a salade tiede/warm salad but also dishes like braised or seared lettuce. I am a convert to cooking with lettuce try my recipe for braised iceberg lettuce. Unlike those two recipes, however, this one uses salad that’s already been dressed, but hasn’t been eaten so is looking a little tired. It works equally well with plain leaves or including things like cucumber and tomatoes. You can also use those fridge-bottom salad vegetables that are looking a little past their best – wilted lettuce, wrinkly tomato or that slightly soggy cucumber. Of course, there are limits here: don’t use anything that’s really too far gone. The great thing about this recipe is that it’s so easy to make, taking about 15 minutes in total. Just add the salad to some oil in a saucepan, fry it off for a few minutes then add vegetable stock. Cover, and let it gently simmer for about 10 minutes, and it’s ready to blitz with a stick blender (or transfer to a food processor or blender) and blend until smooth. Another bonus is that this soup also freezes very well. Add some salt and pepper at the end to taste, or how about some soy sauce for a hint of umami? We garnished our soups with some sliced radishes for a hint of heat and some crunch, contrasting with a little cool shredded parsley. To make this a little more special add a glug of white wine, or a swirl of cream. So the next time you are over enthusiastic with the quantity of salad pop the remains back into the fridge and make this for the next meal. It is also low in calories, making it ideal for anyone following the 5:2 or intermittent fasting diet, which also has amazing health benefits. My friend Jac has an excellent guide to the 5:2 diet which is worth a read, especially for vegetarians. Make this recipe Slimming World Syn Free by sautéing your leftover salad in Fry Light, rather than the olive oil. 5 Interesting Ways To Use Leftover Rotis, Vegetable Peels And Other Foods To Avoid Wastage

Highlights

Is your bin filling up with food scraps? That is never a good sight. Groceries are expensive and there is no way we can muster up the courage to waste even a single scrap. Lucky for us, there are numerous ways to utilise your leftover foods rather than just dumping them into a bin and calling it a day! It is never too late to avoid any sort of food waste by making the most of what you have on hand.

Here are 5 creative ways to utilize food scraps:

1. Extra Bread

Not being able to use the entire pack of bread is our biggest nightmare, especially if you are living alone. Turns out, the solution is not that difficult at all. You can easily use extra bread to make croutons for your salads and soups. You can also turn the bread into bread crumbs and use it for frying.

2. Fruit Rinds

Fruit rinds collect faster than light, but that is a problem we can easily fix. You can use the skin of your avocado as a moisturiser. Just rub the peel on your face and rinse after some time. For lemon rinds, apart from using the zest as a natural flavouring in desserts, you can even rub it along sinks and faucets to keep your kitchen and bathrooms squeaky clean with a citrusy scent. Surprisingly, watermelon rinds can even be pickled and they taste delicious.

3. Leftover Roti

Did you make a lot more rotis than needed? Rotis are so versatile that you can make anything out of them. Use them to make a hearty sabzi, a delicious chilla or even ladoos for that matter. Believe it or not, they can be used to make noodles and even be used in soups.

4. Leftover Vegetables

You can go from eating your vegetables to simply drinking them the next day. Take any leftover roasted, grilled or boiled vegetables of the previous day and puree them into a blender before adding some water to make a delicious and healthy soup.

If you are a seasoned baker, you would know that some dessert recipes call for just the yolks and not the egg whites. Same for weight watchers who tend to eat just the whites and not the yolk. In this case, do not be afraid to freeze the eggs to consume them at a later stage. Egg whites can be frozen as is in ice trays. Just let them thaw overnight before use. Egg yolks on the other hand need to be frozen with a little bit of sugar to keep them intact. You can even use the egg shells in plants to fend off worms. They eventually break down and provide calcium to the soil.

One interesting use of chickpea brine, i.e the liquid you get while draining the chickpeas is actually an excellent replacement for egg in dishes such as meringues and vegan whipped cream. This just goes on to show that everything in our kitchen can be utilised in one way or the other. With just a few changes here and there, a much more sustainable and zero-waste life is very much possible.


Recipe: Delicious Leftover Vegetable Soup

Hey everyone, welcome to our recipe site, looking for the perfect Leftover Vegetable Soup recipe? look no further! We provide you only the best Leftover Vegetable Soup recipe here. We also have wide variety of recipes to try.

Before you jump to Leftover Vegetable Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Healthy eating is nowadays a lot more popular than it used to be and rightfully so. The overall economy is affected by the number of men and women who are suffering from health conditions such as hypertension, which is directly associated with poor eating habits. There are more and more campaigns to try to get people to follow a healthier way of living and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that many people believe it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, people can modify their eating habits for the better by implementing some simple changes.

These changes are possible with all types of foods and can apply to the oils you cook in and the spread you use on bread. For example, monounsaturated fat like as olive oil can help counter the bad cholesterol in your diet. It also has vitamin E which is beneficial for your skin, among other things. While you may already eat lots of fruits and veggies, you might want to consider how fresh they are. Organic foods are a superb option and will reduce any possible exposure to toxic chemical substances. You can be certain that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier as you will be able to buy the fruit when it is the freshest and ripest.

To sum up, it is not hard to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to leftover vegetable soup recipe. You can have leftover vegetable soup using 15 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Leftover Vegetable Soup:

  1. Provide 1 large of onion (roughly chopped).
  2. Provide 1 of carrot (sliced).
  3. Provide 2 cloves of garlic (roughly chopped).
  4. Get 1 bunch of spinach (cooked/frozen/or fresh).
  5. Provide 2 of Potatoes (uncooked or cooked chopped into pieces).
  6. Prepare 4 tbsp of extra virgin olive oil.
  7. Use 1 liter of water.
  8. Provide 1 pinch of salt.
  9. You need 1 of Left over chorizo (cooked or uncooked sliced).
  10. Get 1 of cabbage (cooked or uncooked shredded).
  11. Get 1 of bay leaf.
  12. Prepare 1 of chicken stock cube.
  13. You need of Leftover cooked kidney beans or left over tinned beans (any beans will do).
  14. Take 1 handful of leftover green beans (cooked or uncooked).
  15. Provide 1 handful of parsley or coriander (roughly chopped).

Steps to make Leftover Vegetable Soup:

  1. Now the timings you add ingredients will vary depending on whether your ingredients are already cooked or uncooked..
  2. Place the water in a pan on a high heat with the salt, chicken stock cube, bay leaf and 2 spoonfuls of olive oil..
  3. Add the onion, garlic, kidney beans and chorizo.
  4. If adding uncooked ingredients otherwise skip this step: Add the potatoes, green beans and carrot at this time..
  5. Bring to the boil and cook for around 10-15 minutes..
  6. Uncooked only if adding already cooked skip this step again: Add the cabbage and cook for a further 10-15 minutes.
  7. Add the Spinach and parsley or coriander and cook for a further 5 minutes.
  8. If adding cooked ingredients: it's time to add them here and cook for 2-3 minutes..
  9. Just before turning the heat off add the rest of the oilve oil..
  10. Let the soup rest for 5-10 minutes and then serve..

If you find this Leftover Vegetable Soup recipe valuable please share it to your good friends or family, thank you and good luck.


Instant Pot Leftover Vegetable Soup

Pull up your sleeves and let&rsquos clean up the fridge! Time to make the ultimate Instant Pot Leftover Vegetable Soup, packed with warming and nourishing winter vegetables!

INSTANT POT SUNDAY SERIES &ndash WEEK 8

It&rsquos IPSS week eight and I am as excited as ever!

When I first set out to make this family favorite soup, I quickly realized that I didn&rsquot have the right ingredients and amounts in hand for the recipe. Oh how frustrating, right?!

It&rsquos the end of a very busy week and thanks to the few extra holiday commitments, groceries just didn&rsquot make the cut.

Trying to find all the ingredients at home for that recipe you&rsquove been craving for sounds more challenging then tackling your christmas shopping list >>in one day!

Not to worry!

One of the things I love to do when I am out of most things and need to quickly put a meal together, is to make left over soup. I am not talking about old food turning into soup, but rather a fresh new soup with a bunch of random ingredients put together. Like a fridge clean up!

Often times you will come up with combinations that are beyond fantastic&hellip but I guess it&rsquos safe to say that other times it might turn out terrible (it happens to be best of us!). However, this isn&rsquot usually the case unless of course you dare devil decide to add in really weird (or spoiled) food.

I am happy to report that my original butternut squash soup, with not enough ingredients to feed a crew of seven, turned into a butternut squash, sweet potato, carrots and celery ridiculously AMAZING soup, nourishing and belly rubbing approved by 5 kids and 2 adults!

Plus my fridge is looking pretty clean, with no food going to waste!

Now, when you make my leftover vegetable soup >>remember<< it&rsquos a leftover soup! So don&rsquot worry if you only have 1 cup of butternut squash instead of 2, or all you have is red onions to replace the white onion. Don&rsquot even worry if you don&rsquot have celery or carrots. Use what you have available and take my recipe as a base for your own beautiful creations!

However, if you have all the ingredients OR want to make your soup exactly like mine. Let-me-tell-ya, you are in for a treat! It&rsquos not often that all my four kids + friend eat and repeat a bowl of soup, but when they do watch out cuz it is goooooood!


Leftover Roast Lamb & Winter Vegetable Soup

Craving a hearty filling soup at the end of these long, cold, dark days? For this recipe, I’ve made a delicious and nutritious bone broth out of leftover roast lamb bones and turned it into a soup packed full of winter vegetables.

Regular readers will know that we get a weekly vegetable box of produce grown within ten miles of our house. It’s a community-supported agriculture scheme, and part of the conditions of subscribing to this (in high demand – there’s a waiting list!) scheme is that we have to volunteer for a few hours each season.

A few weekends ago the kids and I did our stint, donning our wind and waterproof gear, spending a rather satisfying morning building a three high tyre wall around the kale beds (protection against the winter gales) and digging up all the remaining carrots and neeps for storage.


All in all, it was a rather fantastic morning. There’s something intensely satisfying about digging food out of the earth, and my children have developed an idea of all the hard work it takes to grow food for us. When the next veg box was delivered featuring the carrots and neeps they themselves had picked, it really gave them a sense of achievement.

There’s also a sense of achievement to be found in getting the most out of the food you prepare, for example, I always make a bone broth out of leftover roast lamb bones. The flavour cannot be replicated with shop-bought stock cubes.

It’s really easy to make your own bone broth too – simply place all your leftover bones onto a roasting tray, scatter over a quartered unpeeled onion (leaving the peel on helps create a gorgeous deep brown colour in the broth), a halved carrot, a halved bulb of garlic (again, unpeeled as you’re going to be straining it anyway), and a stick of celery if you happen to have on. Roast for 45 minutes, transfer to a stockpot, cover in water and simmer for four hours or so with the lid slightly off.

Strain and either store in the fridge for a day or two or transfer to the freezer for storage for a few months. Simply defrost and use in your favourite lamb recipe!

This soup is made with seasonal ingredients the contents of our most recent veg boxes. You could, if you wanted, add a few handfuls of chopped kale for a splash of green and some extra goodness.

Serve your soup with some crusty warm bread or buttered bannocks. It’ll definitely warm your cockles this time of year.

What sort of recipes do you make to use up leftover roast lamb? Let me know in the comments!

For more lamb recipe inspiration visit the Tasty Easy Lamb website, and follow them on Facebook, Twitter or Instagram.


Reviews

Wow! Love the flavor of this soup. We've been eating a lot of soup lately and I'm always looking for new & different recipes, so naturally Lettuce Soup caught my eye. I was really skeptical it would be good -- boy was I wrong. I used only iceberg lettuce in the soup. The only change I made was to replace the water with chicken broth and added about 1/8 tsp red pepper flakes. The soup reminds me of classic French Vichyssoise soup (potato & leek) -- very elegant soup. Definitely will make again, both for family and company.

I add some mushrooms and parsley. surprise delicious taste

Also very good at room temperature. Drizzled a bit of truffle oil on top also as I had it.

Thank you for updatingn us with such mouth watering recipe. Earlier I used to follow this recipe -http://www.organicgarden.co.in/index.php/blog/cat/recipe/post/fruits-lettuce-salad/ along with minor innovations. I ma glad I stumbled upon this recipe of yours. This one is amazing!

I found this recipe by searching Google for "how to eat all the lettuce in your CSA," since last year much of it went to waste. I just don't care to eat that much salad. I, like others, was skeptical of lettuce soup, but based on others' reviews I gave it a shot and am SO GLAD I DID! I'm vegan, so I substituted Earth Balance for the butter. I also used Better than Buillion's vegan "chicken" stock instead of water and added about half a cup of cashews, then threw it all in the Vitamix. It is delicious! I'm super happy with it and will make it again. Thanks for a creative and tasty way to get the most out of my CSA! Rating this recipe four stars for making lettuce soup taste delicious.

I had bought WAYYY more lettuce than I could ever eat because it was beautiful! So I tried this recipe pretty much as written. Used an immersion blender as I like it a bit chunky and added a splash of half and half. Never would have believed it would be this good. I might eat the whole pot myself in one sitting. And would still be fairly low cal for a meal!

This recipe with a bit of tweaking makes a surprising and very elegant soup. I used some turkey/pork stock I had on hand, (otherwise I would have used chicken or vegetable). I added some freshly grated nutmeg to good effect, more salt and more garlic. At the table I grated some Romano cheese on top.

I would NEVER have guessed that lettuce would work in soup, but it really did. I used dried cilantro because I was out of coriander, and I stirred in a bit of cream instead of butter at the end. I served it to my mom without telling her what it was and she liked it. Then I told her it was lettuce and she said she it grossed her out. Moral: don't give away the ingredient list and people will love it.

I found this to be a great recipe for my glut of lettuce this year. I froze half of it for 2 days and defrosted it in the fridge next day and reheated. The reheat was very good - taste and color.

Used spring onions from the CSA, chicken stock for the water, and added some crushed pepper, turmeric, and a little bit of fennel fronds. I also used a variety of greens including beet greens, bak choy, and kale. I tempered some plain full fat organic yogurt and added that in to make it creamy. This was reminiscent of cream of spinach soup. If I do it again, I will out the red colored greens such as the red beet greens because it made this a weird color. Used an immersion blender to puree. The soup was full of body and satisfying and just felt healthy. Also, I was tempted to add more water in the beginning but the greens really cook down so I'm glad I refrained. You could also add liquid towards the end if it's too thick. I could probably come up with a lot of variations on this soup too. Great basic recipe.

Fantastic! Great way to use up older vegetables and herbs. I had no coriander, so I did use fresh parsley, rosemary, cilantro, thyme. Also added limp broccoli. Just 1/8 t red pepper added alot. Needed one more cup of water or broth.

Very tasty for a cold autumn day. I didn't have high expectations because I usually only eat lettuce in a salad or sandwich. However, I did enjoy this soup. I made no modification other than not peeling the potatoes and being very loose with measurements. And I served with a generous amount of parmasan cheese.

Simple and delicious. Added a few chili flakes, as suggested by others. Was a little short on lettuce, so chopped up a head of Baby Bok Choy and it turned out really well. Adding it to the recipe box.

The fact that this soup is so good is just plain nutty. I added a pinch of saffron, a tsp of anchovy paste (probably not enough to add a lot of flavor) and used white pepper instead of black pepper. I'm not a salt person, but make sure to use enough salt. It's reminiscent of a potato leek soup. Very yummy, very easy and great way to get rid mof CSA lettuce. Especially if you don't love salads! Can't wait to eat more leftovers tomorrow!

This was surprisingly wonderful. A great way to use CSA lettuce. I used a very dark green romaine-type lettuce. Only made half the recipe since I live alone. I added a celery stalk and 1/4 cup of portabello mushrooms and used olive oil instead of butter. I sprinkled feta cheese on it. The next day I added leftover red, black, & wild rice to it.

Great soup, I doctored it with more garlic, red pepper flakes, onion powder. Couldn't get it to puree smoothly in the blender, any suggestions? It ended up looking like parsley speckled soup. Did I not cook the lettuce enough?

We really enjoyed it - used white pepper and a dash of saffron. garnished w/ sour cream and bacon. we'll make this again!

It was a little bland, so I fried up some bacon, added a few splashes of white wine vinegar, dried onion, chipotle pepper powder, red pepper flakes, dried raisins, celery salt, and sea salt. Spiced it right up.

Excellent soup, came together quickly. I subbed olive oil for butter, used half green onions and half regular onions and romaine for the lettuce. added a couple of red pepper flakes for a little heat and pureed it with an immersion blender. I will make this again

Wow! Surprisingly and freakishly delicious! I ate it luke warm with chopped cucumber and greek yogurt..the perfect summer soup.

I have to say I was very surprised by this recipe. My husband who is somewhat picky liked this enough to finish all the leftovers in the fridge, and that is saying something. I use this recipe to finish up the rest of the lettuce from our Community supported Agriculture veggie delivery, since we usually get a lot of lettuce and the hubby hates salad, it is perfect.

I've made this several times and my whole fam loves it. I add whatever veggies I have to it and it's always great. I also add rosemary in addition to the coriander. Would be hard to mess up.

This recipe is not worth it, very bland. I put it through a sieve after the blender to get rid of the slimy texture.

I used leaf lettuce and ended up with OK-tasting but slimy results. Even after pureeing, the texture was not acceptable.

Very nice subtle flavor. We don't eat a lot of butter, so the only butter I used was the last tablespoon to finish it. Used olive oil at the beginning otherwise, left everything as is. As a main course this was exactly enough for 2 people. Will be making it again!


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Use up all your veggie peelings, as well as any loose left-over veg, to make these epic crisps with an easy curry spice.

Cauliflower carbonara with roasted leaves and pine nuts

Approaching cooking with a 'root-to-fruit' mentality – using the whole of the vegetable – is a great way to cut down on waste. Cauliflower lends itself to this treatment really well, as the oft-discarded leaves crisp up beautifully once roasted, and this vegan carbonara is a great example.

Middle Eastern roast carrot salad with herby carrot top yogurt

This spiced roast carrot salad recipe uses the whole vegetable, with those leafy green tops going in a herby yogurt dressing. Serve this easy recipe as an impressive side dish at your next family dinner.

Spring onion bhajis with mint and coriander chutney

Crispy bhajis are great for using up the rest of that big bunch of spring onions, while those odds and ends of mint, coriander and ginger will make the perfect dip for them.

Shredded veg miso soup

Clear out that fridge of kale, carrot and leek to make this umami-rich soup for a nourishing, low-calorie meal.

Courgette fritters

Not only will this recipe use up a courgette glut, but it'll also put that neglected spiralizer to work. Serve with poached eggs for a quick weekend brunch with fewer than 250 calories.

Tray-roast squash, sweet potato and grain salad

Use up butternut squash and sweet potato to cook a batch of this great salad for lunches during the week. Add crumbled feta or leftover chicken to change things up. Quick, healthy and delicious.

Carrot falafel

Try this take on the Middle Eastern classic, using leftover carrots. They give these delightful falafel balls a lighter taste and texture.


Leftover Beef and Vegetable Soup Recipe

A few weeks ago I went to visit my sister and folks in New Jersey. My sister Gail was cooking up a pot of soup for lunch that smelled pretty good.

She had a lot of leftovers from the week including some leftover London Broil that she grilled up the night before.

This is one of those recipes that are just thrown together in the moment with leftovers in the refrigerator and the pantry. It’s one of my favorite ways of cooking. Finding creative ways to use up leftovers is not that hard and makes one night of cooking a lot easier.

My sister doesn’t own a real good soup pot so she had to saute all the vegetables in a fry pan and then transfer them to her inexpensive all-purpose pot.

If she tried to saute in the thin-bottomed, inexpensive pot, there is a good chance she would have burned them and ruined the soup.

I try using as few pans as possible when I cook at home. There is enough stuff to do with the kid’s homework and getting them ready for bed.

I don’t need to be cleaning any extra pans. Nor does my sister, so I have a good idea what to get her for Christmas this year. I’ll have to go back and read my article on Choosing and Buying a Good Soup Pot.

My sister used leftover London Broil, which is really a cooking method and not a cut of beef but most of us have associated it with a top round roast that can be cooked whole, cut in half or cut into steaks. Any leftover cooked beef would work well in this recipe.


Pot Roast Soup (Leftover)

  • Yield: 8 Servings
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Course: Soup
  • Cuisine: American
  • Author: Sabrina Snyder

Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds baby Yukon potatoes , halved
  • 1 yellow onion , cut into 1/2" chunks
  • 3 stalks celery , sliced
  • 2 carrots , sliced
  • 2 teaspoons kosher salt
  • 1 teaspoon coarse ground black pepper
  • 6 cups beef broth
  • 3 cups leftover pot roast , broken into chunks
  • 2 teaspoons dried thyme

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

Season with salt and pepper and cook until slightly browned about 6-8 minutes .

Reduce to low heat and cook for 30 minutes until potatoes are tender.

Nutrition Information

Yield: 8 Servings, Amount per serving: 305 calories, Calories: 305g, Carbohydrates: 23g, Protein: 22g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 61mg, Sodium: 1353mg, Potassium: 977mg, Fiber: 4g, Sugar: 2g, Vitamin A: 2636g, Vitamin C: 25g, Calcium: 58g, Iron: 3g

All images and text © for Dinner, then Dessert.

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