Sometimes we have lots of random leftovers, meat, vegetables, etc. that need to be eaten, but it’s a little of this, a little of that, and not a lot for a meal. We had lots of meats one Sunday (ground turkey from tacos, leftover brisket and sausage from bbq, chicken breasts from fajitas and also a grilled breast with spicy rub) and tons of different veggies to cook. I ended up buying a can of fire roasted tomatoes, had a bag of broccoli slaw that needed to be used, we rummaged through the fridge and came up with one of my favorites. Leftover Soup. You can really throw anything into the pot you have in the fridge on the meat and veggie level. I have added cauliflower, broccoli, okra, carrots, etc. This is the recipe we just happened to create on a Sunday Funday of soup deliciousness.

Paleo Soup - 10

In a large soup pot, over medium heat, add EVOO and bacon and saute until lightly browned; add garlic and cook for about 2 minutes or until fragrant.

Paleo Soup - 01 Paleo Soup - 03

Next, add onions and leaks, stirring until the onions start to become translucent.

Paleo Soup - 06 Paleo Soup - 15

Add the peppers, mushrooms, & broccoli slaw…

Paleo Soup - 04 Paleo Soup - 19

Then the italian seasoning, paprika, thyme, sage, chipotle powder, cayenne, cloves, and salt & pepper to taste; cook until all ingredients are slightly tender.

Paleo Soup - 08 Paleo Soup - 20

Add your leftover meats and cook until just heated through.

Paleo Soup - 21

Then add the fire roasted tomatoes, water, tomato paste, chicken broth and bay leaves, bring to a boil.

Paleo Soup - 22

Next, stir in the squash and zucchini, reduce heat to a simmer, cover and allow to simmer for 15 minutes, or until squash is tender.

Paleo Soup - 23

Remove the cover from the pot, remove all of the bay leaves from the stock and stir in your greens, cover and allow to sit for 10 minutes.

Paleo Soup - 26

Serve immediately.

Kick-butt Paleo Soup
 
Prep time
Cook time
Total time
 
Sometimes we have lots of random leftovers, meat, vegetables, etc. that need to be eaten, but it's a little of this, a little of that, and not a lot for a meal. We had lots of meats one Sunday (ground turkey from tacos, leftover brisket and sausage from bbq, chicken breasts from fajitas and also a grilled breast with spicy rub) and tons of different veggies to cook. I ended up buying a can of fire roasted tomatoes, had a bag of broccoli slaw that needed to be used, we rummaged through the fridge and came up with one of my favorites. Leftover Soup. You can really throw anything into the pot you have in the fridge on the meat and veggie level. I have added cauliflower, broccoli, okra, carrots, etc. This is the recipe we just happened to create on a Sunday Funday of soup deliciousness.
Author:
Recipe type: Paleo, Primal, Soups
Cuisine: Leftovers/Main Dish
Serves: 12
Ingredients
  • 2 lbs misc. leftover meats (BBQ, brisket, sausage, chicken, turkey, steak, etc.)
  • Approx. 2 Tbl Extra Virgin Olive Oil
  • 4 slices of bacon sliced into half inch pieces
  • 8 to 10 cloves garlic, pressed (depends on your preference, but it is very hard to have too much garlic, according to us)
  • 2 cups yellow or sweet onion, finely diced
  • 1 leek, rinsed well, whites only, thinly sliced
  • 1 package white or baby bella mushrooms, sliced
  • ⅔ orange bell pepper, seeded and finely diced
  • ⅔ red bell pepper, seeded and finely diced
  • 1 yellow squash, sliced in ½ inch slices and quartered
  • 1 zucchini sliced in ½ inch slices and quartered
  • approx 16 oz of organic greens, we favor kale, spinach, power green blends, etc.
  • 1 12 oz package of broccoli slaw
  • 3 tbsp Italian seasoning
  • ½ tsp chipotle chile powder
  • ½ tsp cayenne pepper
  • ¼ tsp ground cloves
  • 1½ tsp smoked sweet paprika
  • 1 tsp ground sage
  • 1 tsp organic dried thyme
  • 4 bay leaves
  • 28 oz can fire roasted diced tomatoes (with juice)
  • 1 cup purified water
  • 3 cups organic free-range chicken broth
  • 3 tbsp tomato paste
  • 4 bay leaves
Instructions
  1. In a large soup pot, over medium heat, add EVOO and bacon and saute until lightly browned; add garlic and cook for about 2 minutes or until fragrant.
  2. Next, add onions and leaks, stirring until the onions start to become translucent.
  3. Add the peppers, mushrooms, & broccoli slaw along with italian seasoning, paprika, thyme, sage, chipotle powder, cayenne, cloves, and salt & pepper to taste; cook until all ingredients are slightly tender.
  4. Add your leftover meats and cook until just heated through
  5. Then add the fire roasted tomatoes, water, tomato paste, chicken broth and bay leaves, bring to a boil.
  6. Next, stir in the squash and zucchini, reduce heat to a simmer, cover and allow to simmer for 15 minutes, or until squash is tender.
  7. Remove the cover from the pot, remove all of the bay leaves from the stock and stir in your greens, cover and allow to sit for 10 minutes.
  8. Serve immediately.