It happens nearly every week. We reach a point where everything in the fridge needs to be eaten THAT NIGHT. Or else it’s off to compost-land with it all. I hate wasting food. But this usually happens at the end of the week. And it just so happens that I don’t like thinking at the end of the week.
So what am I supposed to do with these limp carrots? How about this half an onion? Or these sad kale leaves at the bottom of the crisp drawer? And taco night was fun, but now I have just this tiny bit of black beans left. Can’t I just do nothing and have this food turn into a meal??
Turns out the answer to that last question is YES! Ok, so I don’t do nothing-nothing. But I definitely do less than the something-something (think crazy miraculous magic dinner-spell wizadry) that I originally thought I would have to do when I first took inventory of the fridge.
The point is…when life hands you random leftovers, dying veggies and a shut-down brain, make soup! Because it’s incredibly easy to just throw food stuffs in a pot and let it simmer. And nothing disguises limp veggies better than a pot full of vegan stock. It’s like all these leftovers are about to get a new lease on life!
This hearty vegan soup was made out of an assortment of odds and ends from our fridge. Personalize it to use up your food stuffs. The recipe is simple. In less than an hour, I was able to curl up in lounge-y clothes on the couch with this piping hot, comforting soup. And I could rest easy that some leftover veggies got a second chance!
Cleanin’ Out the Fridge Vegan Soup
- 1 garlic clove, minced
- 1/2 yellow onion
- 6 cups of vegan stock (I used the same no-chicken stock base that I used in my no-chicken pot pie)
- 3/4 of a large tomato + 1 smaller roma tomato, both roughly chopped
- 2 russet potatoes cut into chunks, skins on
- 4 small carrots cut into coins
- 4 kale leaves ripped into random pieces
- 2 cups of leftover cooked mish-mash (ours included black beans, jasmine rice, and some Beyond Meat Not-Chicken cubes)
- oil, salt and pepper
Sautee the garlic and the onion for 3-5 minutes on medium heat until softened. Add the stock. Then add the tomatoes, potatoes and carrots. Bring it to a boil and then let simmer for about 10-15 minutes. Next add the kale leaves and let simmer for 5 more minutes. Finally add the leftover mish-mash and simmer for another 5-10 minutes making sure the potatoes and carrots are tender. The tomatoes should have broken down almost completely giving the broth a flavorful tomatoe-y edge. Taste the broth and add salt, pepper and any other spices as desired!
Even though I’ve included a recipe, the idea behind the soup is to just use what ya got to make a hearty meal! The timing of when you throw stuff in isn’t super important. Just know that stuff that doesn’t really need to be cooked can be thrown in at the end. And stuff that needs to be cooked well and tender should be thrown in at the beginning. This make a good bit of soup. It gets even heartier, thicker and tastier the next day as the veggies soak up liquid and all the flavor melds together. The pics above were taken the day after I made the soup.