Whatever Floats Your Boat Vegetable Soup -- Leftovers!

"Save bits of leftover vegetables (of YOUR CHOICE) in a jar, in the freezer -- when the jar is full, make soup! For my family of five, I saved vegetables in a quart jar. Serve with cornbread or bread sticks, and a fruit salad."
 
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photo by Debbwl photo by Debbwl
photo by Debbwl
Ready In:
30mins
Ingredients:
14
Serves:
10
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ingredients

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directions

  • Thaw leftover vegetables of your choice. Set aside.
  • In a large saucepan, saute diced onions in 2 tablespoons olive oil for about 3 minutes; add minced garlic and saute for about 1 minute more.
  • Add diced potatoes, water, salt, beef or chicken granules, and black pepper. Bring to a boil.
  • Reduce heat ~ simmer until potatoes are tender but not falling apart (about 10 minutes).
  • Add thawed leftover vegetables. Bring back to heat.
  • Add tomatoes (with juice) and optional Worcestershire sauce and corn. Simmer for 2 minutes.
  • Taste for needed seasonings.
  • Add leftover cooked beef or chicken, if desired, and heat through.
  • Garnish with cilantro or parsley ~ Serve with cornbread or bread sticks, and a fruit salad.

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Reviews

  1. wonderful soup and a great way to clear out the fridge/freezer. I did change this recipe slightly by using a beef bone and fresh vegetables and thus had to cook the soup longer than specified. The vegetables I used were 1 sweet potato, celery, carrots and cabbage along with the onion and garlic tomatoes and corn (I didn't drain the corn). I didn't use any beans but really enjoyed this soup. Thanks for sharing!
     
  2. What a great way to use up all those daps of veggies you have. I made have recipe and DH enjoy it so much that I wished I had made more so he could have for his lunch tomorrow. I only had just a very limas in mine and wished I had more. Thanks for the post.
     
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