Scraping the bottom of the barrel as payday approaches? No problem. You can make a delicious and filling vegetable soup with the vegetables you’ve been meaning to eat…but forgot all about. Put them to good use.
Mix it up and use what you’ve got lying around. Don’t toss those scraps! Did you know that you can use peelings, scraps, and “ugly bits” from vegetables to make vegetable broth? Yes, seriously.Print
Filled with vegetables and herbs, this is goodness in a bowl.
- 1–2 tablespoons olive oil
- 2–3 large parsnips, peeled and chopped
- 1 small or 1/2 large rutabaga, peeled and chopped
- 4–6 large carrots, peeled and chopped
- 2 large onions, diced
- 2–3 stalks celery, cut how you like it (We love celery’s taste but not its texture, so we cut stalks in thirds and fish it out later.)
- 32 oz container of vegetable broth (in a pinch use any broth or water and extra seasonings)
- 2+ cups water, plus extra as needed
- 2 cloves of garlic, minced
- 1 cup chopped zucchini
- 1 28 oz can of diced tomatoes
- 1–2 tbsp Italian seasoning, to taste
- 1 tbsp tomato paste
- Additional vegetables, and salt and pepper to taste
- Heat oil in a large stockpot over medium heat. Add onions celery and Italian seasoning. Add salt and and pepper to taste. Stir frequently, cooking until onions are translucent (5 minutes or so).
- Add broth, tomatoes (with juice), tomato paste, and 1 cup of water to the pot, and bring to a boil.
- Reduce heat to a simmer, and cook uncovered for about 20 minutes to break down the tomatoes.
- Add remaining vegetables to pot, return to a simmer, and cook until vegetables are tender, 20 to 30 minutes. Add more water as needed or cover while cooking to prevent evaporation.
- Season once more with salt and pepper, to taste.
- Serve hot and allow leftover soup to cool in the covered pot to divide for storing.
- Leave room in containers for expansion if freezing. Keeps 2-3 months in freezer.
Keywords: vegetable soup