The Easiest Clean Out the Fridge Vegetable Soup
Clean Out the Fridge Vegetable Soup: A Recipe for Delicious Resourcefulness
Are you staring into your refrigerator, wondering what to do with those leftover veggies? Don’t let them go to waste! This Clean Out the Fridge Vegetable Soup is the perfect solution – a hearty, flavorful, and incredibly easy way to use up almost any vegetable combination. It’s a fantastic way to reduce food waste and enjoy a comforting meal.
This soup is incredibly versatile. Seriously, the beauty of this recipe is that you can adapt it to whatever you have on hand. Don’t be afraid to experiment! It’s a great way to get creative in the kitchen and minimize those grocery bills.
Why You’ll Love This Soup:
- Reduces Food Waste: The primary goal! Use up those odds and ends of vegetables that might otherwise spoil.
- Healthy & Nutritious: Packed with vitamins and fiber from all those veggies.
- Easy to Make: Minimal prep time and simple instructions.
- Customizable: Adapt the recipe to your taste and what you have available.
- Comfort Food: A warm and satisfying meal, perfect for any time of year.
Tips for the Best Soup:
- Vegetable Variety: The more variety, the better! Different vegetables contribute different flavors and textures.
- Don’t Overcook: You want the vegetables to be tender, but not mushy. Keep an eye on them during the simmering process.
- Stock Matters: Using a good quality vegetable or chicken stock will significantly enhance the flavor of the soup. Homemade is best, but store-bought works too.
- Pasta Power: Adding pasta makes it a more substantial meal. Small shapes like ditalini or orzo work well.
- Spice it Up: Feel free to add a pinch of red pepper flakes or a dash of hot sauce for a little extra heat.
Frequently Asked Questions:
Q: What kind of vegetables can I use?
A: Almost any! Broccoli, carrots, celery, onions, zucchini, spinach, kale, potatoes, sweet potatoes, green beans, peas, corn – the possibilities are endless.
Q: Can I use frozen vegetables?
A: Yes! Frozen vegetables are a great option, especially if you don’t have enough fresh on hand. Just add them directly to the soup.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, but the pasta (if using) may become a bit mushy upon thawing. It’s best to freeze the soup before adding the pasta.
Q: Is this soup vegetarian/vegan?
A: It can be! Use vegetable stock and ensure any added ingredients (like pasta) are vegetarian/vegan friendly.
Enjoy this delicious and resourceful soup! It’s a win-win for your taste buds and your wallet.
Clean Out the Fridge Vegetable Soup
Ingredients
- 1/4 c olive oil
- 2 cloves garlic minced
- 1 each onion, celery, carrots chopped
- 2 cups leftover vegetables chopped
- 4 c stock vegetable or chicken
- 2 each bay leaves
- 1 tsp dried herbs parsley, Italian blend, thyme (any work!)
- to taste salt and pepper
- 1 cup pasta optional
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more.
- Add leftover vegetables and stock. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until vegetables are tender.
- Add bay leaves and dried herbs. Season with salt and pepper to taste.
- If using pasta, add it to the soup during the last 10-12 minutes of cooking time.
- Remove bay leaves before serving.
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