Sweep-The-Pantry-And-Fridge Vegetable Soup!

"I cleaned out my pantry and fridge and decided it was use-it-or-lose it time (a couple of leeks and a bag of spinach in the fridge looked to be getting near their outer limits!) I didn't expect this to be as delicious and comforting as it turned out, but YUM. Also vegan, for anyone bent that way...HINT: add spinach at the very last, and barely wilt, to preserve the nutrients!"
photo by a food.com user photo by a food.com user
Ready In:
12 cups


  • 2 leeks, white parts only, trimmed, washed and chopped
  • 1 small yellow onion, chopped
  • 12 cup celery, chopped
  • 1 cup baby carrots, chopped
  • 4 tablespoons olive oil
  • 32 ounces carton vegetable broth
  • 2 (14 1/2 ounce) cans diced tomatoes
  • 1 (6 ounce) can tomato sauce
  • 1 (14 1/2 ounce) can corn kernels
  • 1 (14 1/2 ounce) can green beans
  • 1 (14 ounce) can small English peas
  • 1 (12 ounce) package morningstar soy crumbles
  • 1 tablespoon italian seasoning (basil, rosemary, thyme, oregano)
  • garlic salt, black pepper to taste
  • 6 ounces fresh Baby Spinach


  • Heat olive oil and saute' leeks, onion, and celery until soft. Add broth, tomatoes, tomato sauce, and carrots, and simmer until carrots are soft. Add remaining ingredients, with an extra cup of water or vegetable broth if too thick.

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<p>I've loved to cook ever since I got that Easy-Bake oven for Christmas at age five!&nbsp; There is no food I truly dislike (except processed junk, of course, and the one veggie I've never quite loved is a green bell pepper).&nbsp; I became a vegetarian about 20 years ago, but before that, one of my favorite things was fried chicken livers.&nbsp; I still kind of miss those!&nbsp; I'm not a purist; now and then a bit of grilled salmon is irresistible...so I've stopped trying to label myself!</p> <p>I love to get out and ride my bike around town, and taking long walks is my favorite way of relaxing and feeling good.&nbsp; I'm lucky to live just half a mile from a grocery store, so on nice days I like to take my handy rolling market cart and walk there.&nbsp; Sometimes I do my best menu-planning while strolling along the sidewalk!</p> <p>My married daughter in San Antonio got my cooking gene for sure.&nbsp; We love nothing better than getting in the kitchen together when I visit her, or when she comes home.&nbsp; Holidays are our favorites---we like a pretty presentation and doing the tables, centerpieces, and so forth, as well as trying new recipes and menus.&nbsp; She's recently added homemade baby food to her repertoire, now that she has a baby boy who lovvvvves to eat. I can't wait 'til he starts having birthday parties; while I don't eat sweets myself, I adore baking.</p> <p>The only sort of cooking I'm not overfond of is grilling out, but that's fine; my husband is the King of the Grill and takes over when we entertain outdoors.&nbsp; I'm happy to do the appetizers and sides in the INDOOR kitchen!</p> <p>I love Italy and France, and have many recipes scribbled on napkins from my trips there.&nbsp; I'm in an Italian study group, and the six of us enjoy getting together and trying recipes.&nbsp; My husband and I are also in a supper club, and each month there's a different theme: one summer we hosted a luau with a variety of tropical dishes, and this past fall I built a menu around a French theme, with hearty boeuf bourguignonne (for my carnivorous friends).<br /> <br />I was excited to be chosen Chef of the Day on October 17, 2009, and Chef of the Month in July '12. Thank you, Food.com, and all the friends/fellow cooks I've met here. Let's keep on cookin'!</p> <p><br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /></p>
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