Leftover Soup


Feed: 6 People


Work: 10 Minutes


Total: 40 Minutes



  • 1 Cup Beans

  • 1 Cup Lacinato Kale, chopped

  • 4 Garlic Cloves, chopped

  • ½ Cup Chicken Leftovers, chopped

  • 6 Cups Anything Stock

  • 4 Sprigs Fresh Thyme, chopped

  • 1 Tbsp Camelina Oil


  • Knife

  • Cutting Board

  • Measuring Cup

  • Measuring Spoons

  • Pot

  • Airtight Container

How to:

  • In a large Pot heat Camelina Oil, add Garlic and Thyme, and cook until lightly golden.

  • Add Kale and cook until it has reduced in size and is a dark green color.

  • Add Beans, Chicken, and Stock, then cook until everything is at the desired temperature, roughly 15 minutes.


  • Place any leftovers in an airtight container and keep in refrigerator up to 3 days.


  • Any Vegetables you have can go into the Soup, just add them with the Kale.

  • Any fresh Herbs you have laying around can also go into the Soup.

  • To add creaminess, stir in some Cream, Milk, or Yogurt.