Empty the Cupboards Soup
Clear out your pantry and create a comforting masterpiece with 'Empty the Cupboards Soup,' a versatile and hearty recipe designed to make the most of what you already have on hand. Perfect for weeknights or meal-prepping, this customizable soup combines sautéed onions and garlic with a medley of vegetables, canned beans, and diced tomatoes, all simmered in a flavorful broth enhanced with dried herbs. Whether you add pasta, quinoa, or a handful of leafy greens like spinach or kale, this one-pot dish is brimming with texture and nutrients. You can even toss in cooked chicken, tofu, or sausage for an extra protein boost. Ready in under an hour, 'Empty the Cupboards Soup' is an effortless way to reduce food waste while creating a nourishing meal that pairs beautifully with crusty bread. Keywords: pantry soup recipe, easy one-pot soup, customizable vegetable soup, quick weeknight dinner, budget-friendly meal idea.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 cloves garlic cloves (minced)
- 2 cups vegetables (chopped, any kind - e.g., carrots, celery, zucchini)
- 1 can canned beans (drained and rinsed, any variety)
- 1 can canned diced tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried herbs (e.g., thyme, oregano, basil)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup pasta, rice, or quinoa (optional)
- 1 cup spinach or kale (optional, roughly chopped)
- 1 cup protein (optional - e.g., cooked shredded chicken, tofu, sausage)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until it softens.
Stir in the minced garlic and cook for another 30 seconds, or until fragrant.
Add your chopped vegetables to the pot and sauté for 5-6 minutes, until they start to soften.
Stir in the canned beans, canned diced tomatoes (including the liquid), and your vegetable or chicken broth.
Add the dried herbs, salt, and black pepper. Stir to combine and bring the mixture to a boil.
If using pasta, rice, or quinoa, stir it into the pot at this stage. Reduce the heat to medium-low and let the soup simmer uncovered for 20-25 minutes, or until grains or pasta are tender.
If using leafy greens like spinach or kale, stir them in during the last 5 minutes of cooking.
If adding cooked protein, stir it in during the last 5 minutes to warm it through.
Adjust seasoning with additional salt or pepper as needed.
Serve hot with crusty bread or crackers, and enjoy!
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 7409 mg | 322% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 38.9 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 615 mg | 47% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4660 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
