I don’t like to waste vegetables, so I always throw leftovers in a bag in the fridge. Then I toss them all in soup pot with a few canned ingredients, spices, some liquid. Here’s how to make an easy Clean Out the Fridge Vegetable Soup.
![](https://caitlinhoustonblog.com/wp-content/uploads/2022/11/Clean-Out-the-Fridge-Vegetable-Soup-.png)
How many times have you went to clean out the vegetable drawer in the fridge and found scraps? Don’t throw the vegetable scraps away – instead use them to make something yummy! Whenever I cook with veggies, I save the leftover bits of onions, carrots, and celery for future recipes. You can even chop these veggies and store in the freezer!
What leftover Vegetables can I put in soup?
There are SO many different vegetables that taste delicious in a soup – just make sure they’re cooked accordingly. My daughters do not like when I undercook potatoes in soup (no one does!). Here are our favorite vegetables to use in soup:
- Carrots
- Celery
- Potatoes
- Peas
- Zucchini
- Green Beans
- Corn
- Yellow Onion
- Garlic
- Spinach
- Yellow Squash
- Butternut Squash
Read this awesome article: What order do you put vegetables in soup?
How to Make a Clean Out the Fridge Vegetable Soup
My clean-out-the-fridge vegetable soup is versatile and easy to make. The end result is always delicious if you use my tips and tricks! Want to add a little dairy – sprinkle parmesan cheese on top when the soup is done. Serve with crunchy bread or crackers. Don’t waste another vegetable!
![Leftover Vegetable Soup Recipe](https://caitlinhoustonblog.com/wp-content/uploads/2022/11/Leftover-Vegetable-Soup-Recipe8-300x300.jpg)
Clean Out the Fridge Vegetable Soup
Ingredients
- 1/4 c olive oil
- 2 garlic cloves minced
- onion, celery, carrots chopped
- leftover vegetables chopped
- 4 c stock (vegetable or chicken)
- 2 bay leaves
- 1 tsp dried herbs parsley, Italian blend, thyme (any work!)
- salt and pepper to taste
- pasta/noodle your favorite
Instructions
- Gather ingredients. Chop vegetables.
- Heat olive oil over medium in a stock pot. Add garlic and cook 1-2 minutes. Add onions, carrots and celery. Stir until translucent.
- Add stock + chopped vegetables + bay leaves. Season with salt, pepper, and dried herbs.
- Increase heat to bring to a boil for 1-2 minutes. Stir and reduce heat to a simmer. Cover and cook on medium-low for 20 minutes.
- Increase heat to bring soup to a boil. Add 2 cups dried pasta and cook until al dente.
Notes
![Leftover Vegetable Soup Recipe](https://caitlinhoustonblog.com/wp-content/uploads/2022/11/Leftover-Vegetable-Soup-Recipe7-scaled.jpg)
![Leftover Vegetable Soup Recipe](https://caitlinhoustonblog.com/wp-content/uploads/2022/11/Leftover-Vegetable-Soup-Recipe7-scaled.jpg)
![Clean out the fridge vegetable soup](https://caitlinhoustonblog.com/wp-content/uploads/2022/11/Leftover-Vegetable-Soup-Recipe9-scaled.jpg)
![Leftover Vegetable Soup Recipe](https://caitlinhoustonblog.com/wp-content/uploads/2022/11/Leftover-Vegetable-Soup-Recipe8-scaled.jpg)
![How to Make a Clean Out the Fridge Vegetable Soup](https://caitlinhoustonblog.com/wp-content/uploads/2022/11/Clean-Out-the-Fridge-Vegetable-Soup-2.png)
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