This recipe for leftover spaghetti sauce was inspired by my mother's teaching. She always says, "Treasure all the food you have. There are a lot of people in this world suffering from hunger."
Total Time: 8 Hours 10 Minutes
Prep Time: 10 Minutes
Inactive Cook Time: 8 Hours
As a result, throwing food away is always the last option on my book of rule.
The sweet thing about this recipe is that...you just used the slow cooker that you finished cooking the spaghetti with meat sauce recipe.
You do NOT need to clean the insert of that slow cooker, but dump everything in it and cook another simple family meal for the night after.
While the soup is cooking, it eases the cleaning of the slow cooker later.
Also, even if you buy all the ingredients at regular price, it only costs you as little as $10. Right, this dinner is not only healthy and delicious, but also a very cheap and easy meal. Amazing, huh?
There is no specific order of which ingredients go into the pot first or after. Once you add the water, everything will mix up easily. It's the matter of time to get everything cooked.
What I always like to do is to use the pot that I just finished cooking spaghetti sauce that same night. Immediately right after that dinner with the leftover sauce and the tough cleaning pot, I start to add all my vegetables and start cooking. It will save some cook time for the next night dinner.
Since most vegetables are frozen, it takes a while to cook through. Even we use fresh carrots here, they still take some time to cook. So, it must be cooked at low heat in the slow cooker. Cooking on the stove top is also an option. It will take about 30 minutes to simmer to have all vegetables cooked.
Yes, you can definitely use store-bought spaghetti sauce. It is much thinner than homemade one. Depending on the brand you use, you may need to consider having 4 cups of spaghetti sauce and 4 cups of broth.
You can choose different combination of vegetables. I had tried the following:
1) Green beans with onion and pepper mix
2) Green beans with fresh baby carrots and mixed vegetables
3) Green beans, celery chunks and frozen meatballs
As you can tell that I love to add green beans as one of my main ingredients. You can switch it out and be creative. Hearty vegetables are the best in this recipe for leftover spaghetti sauce.
2 Cups Spaghetti with Meat Sauce leftover (or 2-24 ounces Store Bought Spaghetti Sauce)
2 pounds Baby Carrots
1 pound Frozen Cut Green Beans
1/2 pound Frozen Corn Kernels
6 stalks of Celery Ribs (cut in 1/2" size)
1 Onion (sliced)
2 Bay Leaves
1 pinch of Crushed Red Pepper
1 teaspoon Italian Seasoning
8 Cups of Water
Salt and Pepper to taste (hold the salt before serving)
Serve This With:
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