One of the first things I learned was that if you have tomatoes, onion, garlic and stock, you have the base for a great soup. This left-over vegtable soup is a good way to get rid of loose vegtables at the end of the week, but is also is cane be the base for other soups, like minestrone.
I will give you the recipe along with two variations. The great news is this is a good Sunday meal to throw in the Crockpot and go enjoy your day! Just chuck I. All the vegtables first:
And then add enough stock to cover (or water and a stock cube), salt, pepper, herbs and some tomato purée. It is that easy!
Left Over Vegtable Soup
- 3 Tomatoes
- 1 onion
- 2 cloves of garlic
- 1 1/2 cups leftover vegtables (carrots and green vegtables tend to be best)
- 2 tsp oregano
- 2 tsp sage
- 1 tbsp tomato puree
- 4 cups chicken or vegtable stock (I use chicken, but vegtable stock for vegetarians)
- salt and pepper to taste
Toss everything into a crockpot and cook on low for 4-5 hours or high 2-3 hours.
Instead of just any vegtables, add carrots, green beans and potato
Add 1/2 cup of shell pasta
Add 1/4 cup red wine
Variation: Spicy Mexican Soup
instead of vegetables add 1/2 cup corn, 1/2 cup black beans and 3 more tomatoes
replace oregano with cayenne peper
eeplace sage with paprika
top with cheddar cheese
if you like things really spicy – add 1/2 a seeded jalapeño