If you can’t tell by my posts lately, I love soup! I love leftover soup too but after about 3 days of it, I’m ready for something new. That’s when I usually ship it off to my hubby to share with the guys at work. I learned a cool new way to make burgers from leftover soup from my favorite vegan food blogger Melomeals: Vegan For $3.33 A Day.
Here’s my second try at this, I used leftover Red Lentil, Chickpea & Chili Soup for the burger and served it on rosemary sourdough bread with caramelized onions, spinach and Southwestern Chipotle Sauce. It was so good… like “party-in-your-mouth” good!!
First, I tried it out on leftover Chipotle Split Pea Soup and it was excellent! My hubby and toddler loved it and my hubby requested I put together a batch for him to take to work.
Here’s how you do it:
* Take 1 cup of leftover soup and add it with a liberal 1/2 cup rolled oats and 1 Tbsp golden flax meal…. and that’s it!
* Mix and place in fridge for several hours or overnight – I did overnight, worked out great!
* Shape into patties and cook in cast iron pan on high heat until done.
Tags: breadcrumbs, chipotle sauce, Chipotle Split Pea Soup, cornmeal, flax, golden flax meal, great leftovers, leftover soup burgers, onions, red lentil chickpea chili soup, rosemary sourdough, southwestern chipotle sauce, spinach