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Cleaning-Out-the-Fridge Soup

By Lorraine

 
Cleaning-out-the-fridge soup is where frugality meets nutritious and delicious. You can make a great pot of soup using up left-overs and staples from your pantry all while keeping your fridge free of ghastly discoveries that come from foods left too long.Cleaning-Out-the-Fridge Soup is where frugality meets nutritious and delicious. You can make a great pot of soup using up left-overs and staples from your pantry all while keeping your fridge free of ghastly discoveries that come from foods left too long.

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Cleaning-out-the-fridge soup

 

Cleaning-out-the-fridge soup is where frugality meets nutritious and delicious. You can make a great pot of soup using up left-overs and staples from your pantry all while keeping your fridge free of ghastly discoveries that come from foods left too long.Here is what I had left from the pot of soup after two medium-sized bowl were eaten. So, before your carrots grow roots and your celery goes limp, the onions start sprouting and your leftovers mold, pull out a pot, chopping knife and cutting board and see what yummy soup you can come up with.

 
Easy, delicious and a great way to use the produce in the veggie bin before it goes bad. This easy recipe for Cleaning-out-the-fridge soup is a nutritious family favorite weeknight meal.

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Cleaning-Out-the-Fridge Soup

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INGREDIENTS:
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 1 medium onion, chopped
  • 2 tablespoons oil
  • 1 clove garlic, minced
  • 6 cups stock/broth (either chicken, beef, vegetable, homemade or store bought)
  • 1 28-ounce can whole, peeled tomatoes (cut up), or crushed tomatoes
  • 1-2 (or more) teaspoons chili powder (optional)
  • 1/2-1 tsp. ground cumin (optional)
  • 1/8-1/4 tsp. black pepper
  • salt (as needed)
  • 1 Bay leaf
  • 1 15 1/2-ounce can cannellini beans, navy beans, or beans of choice.
  • Chicken, beef, ham or other meat left over and cut into bite-size pieces (optional)
  • 1/2-1 cup of (cooked or frozen) vegetables you have on hand like corn, green beans, snap peas, asparagus, etc.
  • 1/2-1 cup cooked grains such as pasta, noodles, or rice can be added to the broth, if desired.
  • Fresh parsley, chopped
 
DIRECTIONS:

Heat olive oil in Dutch oven over medium; add celery, onions and carrots; cook, stirring occasionally, 10 minutes. Add minced garlic and cook one minute more. And chicken stock, and tomatoes.

 
Stir in chili powder, cumin, black pepper and bay leaf.  Bring to a boil; reduce heat, partially cover with lid tilted, simmer gently, 30-45 minutes.  Stir in beans, additional cooked vegetables, pasta, rice or noodles and meat if using.  If you have salad greens or fresh spinach in the bin, these can be added a few minutes before serving.
 
Stir in parsley, adjust the salt and pepper and you’re done!
 

Use what you have

Remember, this is a use-what-you-have recipe, so it will look and taste slightly different depending on what goes into it.  If you roast a chicken earlier in the week, make stock from the carcass and save some of the meat for your soup (or use purchased stock).  If it is a beef roast, choose beef broth.  The soup is just as tasty with no meat at all. The flavor of the soup comes mainly from the tomatoes and the stock.  Use a good stock and all of the herbs and spices will just tweak the final results.
 
If you think your soup needs a flavor boost, add a bouillon cube or a tablespoon of ketchup. If it is thinner than you like, stir in some tomato paste.
Fresh or dried herbs can be substituted for the chili powder and cumin.
 
Easy recipe for feather-light buttermilk biscuits. Delicious, light and easy to prepare. No one will notice they are lighter in fat and calories.

 

Easy homemade Caramel Sauce with three different cooking methodsA perfect ice cream topping, homemade caramel sauce is easy to make! Stove top, in the oven or microwave methods explained using sweetened condensed milk. Use on ice cream, apple pie, apple slices, gingerbread, bread pudding and cakes.

 

 
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Comments

  1. lindsey says

    We love homemade soup and usually use up what's hanging around in the fridge, this looks wonderful and I love the idea of the little pasta stars 🙂

    Reply

  2. Just a little something from Judy says

    How is it that my "refrigerator soup" and yours look so different? Great idea, although I am smiling as I think of what is in my refrigerator right now:) As always, I found inspiration here.

    Reply

  3. Sue says

    This looks so delicious, Have done this for ever, but for some reason yours looks like it would taste better.~smile~ Love the hot biscuits too! have a great week,
    Blessings,
    Sue

    Reply

  4. Debbie Petras says

    This looks so good. My husband is great at taking my leftovers and making something that tastes amazing. I'll have to share this with him. Of course, I pinned it to my soup Pinterest board.

    Blessings and love,
    Debbie

    Reply

  6. Gypsy Heart says

    Looks delicious! My mother used to do this and it was always wonderful. She could honestly create a meal that was incredibly good when I thought there was nothing to eat. 🙂

    xo
    Pat
    P.S. Stop by ~ I have a giveaway!

    Reply

  8. Adrienne says

    Your soup looks – and sounds – wonderfully delicious. I love things that just put together. I'm going to make some 'leftover' soup soon.
    ~Adrienne~

    Reply

  12. Ann says

    Looks good. Unfortunately far too much goes in to my refrigerator and spends longer in there than it should. With only two of us here we don't go through things fast enough. I'll have to try this soup

    Reply

Trackbacks

  1. […] PRINT RECIPE   INGREDIENTS: 1-1/2 cups water (70° to 80°) 3 tablespoons olive oil 3 tablespoons sugar 2 teaspoons salt 3 tablespoons minced chives 2 garlic cloves, minced 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon cracked black pepper 1/4 cup grated Parmesan cheese or Asiago 4 cups bread flour 2-1/2 teaspoons active dry yeast   DIRECTIONS: In bread machine pan, place all ingredients in order listed above or as suggested by manufacturer. Select basic bread setting to start. A few minutes into the cycle, take a peek and, using a rubber spatula, scrape down any ingredients that might be sticking to the sides. When the bread machine beeps that the cycle is complete, remove the dough from the pan onto a lightly oiled surface, cover with a clean, lint-free towel and allow to rest 5 minutes. Using a scraper, cut the dough into two equal pieces. Pat the dough into a rectangle. Roll the dough into a loaf and place onto a parchment lined (or lightly greased) baking sheet. Cover and place in a warm place to rise until dough is doubled. Preheat oven to 350 degrees F. Remove the towel and bake for 22-25 minutes until top is a golden brown.  Remove loaves from oven and cool on baking racks.   you might also like…  Cleaning Out The Fridge Soup […]

    Reply

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