Here's a Leftover Lasagne Soup by a Food Reader

This recipe, part of our Soup Series running Wednesdays until the end of February, comes care of Annette Smith, and it's a hit with her colleagues and friends in the schools in which she has taught. If you've got a soup story and a recipe, feel free to share. Here's Annette's story:

"I am a junior high teacher and about 20 years ago I started making soup and dessert for my staff. The first soup I brought to the school was made from leftover lasagna and ever since I have made a large variety  of soups from leftovers. It is a great way to use any type of leftovers such as chili, stew, veggies, roast beef or pork, baked beans, even certain appetizers work well. Over the years I have discovered you can make soup from just about any leftovers and a little imagination.

The soup is prepared at home first then I put it in a slow cooker in our staffroom. The staff looks forward to soup at lunch, especially when it is a bitter cold day. It has now become a tradition which I hope to keep going until I retire.

I have been asked to create a cook book! Maybe it can be a retirement project!!!"

Leftover Lasagna Soup

leftover lasagna, chopped up

1 can of tomato soup or diced tomatoes

½ can of red wine

I garlic clove chopped

1 small onion diced

½ cup (125 mL) of sliced mushrooms

1 tablespoon (15 m) of Italian mix spice

1 tablespoon( 15 mL) hot dried hot peppers (optional or you can put less)

Cut up the leftover lasagna and place in a slow cooker. Add all the other ingredients. Cook on high until it boils (this usually takes about two hours in the slow cooker). Reduce heat to low and let simmer for a couple of hours.

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