If you ever find yourself with random leftover veggies, consider a "kitchen sink" recipe like vegetable soup as a tasty way to use up those ingredients. This soup recipe is extremely versatile and can accommodate both fresh and frozen veggies. Take a look at what you have lying around and throw it all together for a warm, complete meal that is sure to satisfy. Use the below recipe as a guide but feel free to substitute based on what is available. Bonus - this soup freezes well, so make a large batch so you can eat some now and save the rest for later.
INGREDIENTS
4 cloves garlic, chopped or minced
1 onion, chopped
3 celery stalks, chopped
3 carrots, chopped
2 small white potatoes, chopped
28oz (3.5 cups) Great Northern beans, drained and rinsed
42oz diced tomatoes
28oz tomato sauce
2 cups veggie broth
2 bay leaves
1-2 t dried oregano
1-2 t dried thyme
1 cup corn (fresh or frozen)
1 cup spinach, chopped (fresh or frozen/thawed)
INSTRUCTIONS
Heat onion, celery, carrots and garlic on medium for about 5 minutes, until onions are almost translucent. Add potatoes, beans, tomatoes, tomato sauce, bay leaves, oregano, thyme and broth. Bring to a boil; reduce heat to low and simmer 30 minutes or until potatoes and carrots are tender. Add corn, spinach and salt/pepper to taste. Cook 5 more minutes. Remove bay leaves before serving.
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