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.
Vegetable Soup
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.
Ingredients
- 4 cloves garlic chopped or minced
- 1 onion chopped
- 3 celery stalks chopped
- 3 carrots chopped
- 2 small white potatoes chopped
- 28 ounces Great Northern beans (3.5 cups) drained and rinsed
- 42 ounces diced tomatoes
- 28 ounces tomato sauce
- 2 cups veggie broth
- 2 bay leaves
- 1-2 teaspoons dried oregano
- 1-2 teaspoons dried thyme
- 1 cup corn fresh or frozen
- 1 cup 1 cup spinach fresh or frozen/thawed, chopped
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.
Notes
Use this 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.
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