Here’s my master vegetable soup recipe that I employ in order to empty the vegetable drawer of whatever is left over after a week of cooking:
2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon garlic paste (or fresh minced garlic)
1/2 teaspoon each dried thyme, oregano, and sweet paprika
4 cups diced vegetables
4 cups vegetable broth
1 8-ounce can of tomato sauce
1 tablespoon of tomato paste
1/2 teaspoon sea salt
1/4 cup chopped fresh herbs
Heat oil in a soup pot over medium heat. Add onion, garlic, thyme, oregano, and paprika. Cook, stirring occasionally, until onion softens, about 6 minutes.
Add the diced vegetables, vegetable broth, tomato sauce, tomato paste, and salt.
Bring to a boil and reduce heat to a simmer. Cook for 20 minutes.
Add the fresh herbs, stir, and serve.
This recipe produces a chunky, flavorful soup. I use it with whatever odd vegetables or herbs I have left over. It also freezes well.
This week’s soup contained a bunch of celery, a carrot, 2 zucchini, and some parsley.
Can’t wait to make it again next week. Looking at my upcoming menus, I’m thinking there might be leftover cabbage, a beet or two, some kale, a 1/2 can of black beans (I’ll add them with the broth), and some cilantro.
This is a great way to avoid wasting food, as long as you like soup as much as I do.