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.
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!
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
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