Description
A flexible and hearty soup that makes use of whatever leftovers your fridge provides, offering warmth and comfort during any occasion.
Ingredients
Scale
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1 onion, diced
- Any leftover vegetables (spinach, bell peppers, zucchini, etc.)
- 6 cups chicken or vegetable broth
- 1 cup shredded cooked chicken, canned beans, or cubed tofu
- Salt and pepper to taste
- 1 teaspoon dried herbs (like thyme, oregano, or basil)
- Optional: Croutons, grated cheese, fresh herbs (like parsley or cilantro)
Instructions
- Gather any leftover vegetables and proteins from your fridge.
- Chop the vegetables into small, bite-sized pieces.
- In a large pot, sauté the diced onions in a splash of olive oil over medium heat until they soften, about 3-4 minutes.
- Add the sliced carrots and chopped celery, cooking until they begin to soften, approximately another 5 minutes.
- Pour in the broth and bring the mixture to a boil.
- Stir in the leftover protein and any additional vegetables you want to include.
- Season the soup with salt, pepper, and dried herbs to taste.
- Reduce the heat and let the soup simmer for 20-30 minutes, allowing the flavors to meld beautifully.
- Serve hot, garnished with your choice of optional toppings.
Notes
This soup is versatile and can be tailored to suit various dietary needs. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg