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My Whatever's Leftover Vegetable Soup

By Billa

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.


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