Garbage Soup
Transform your leftovers into a comforting masterpiece with this versatile Garbage Soup recipe! Perfect for reducing food waste, this hearty and nutrient-packed soup combines a colorful medley of vegetables, tender potatoes, and protein-rich beans simmered in a flavorful broth seasoned with herbs like thyme and oregano. It’s completely customizable—simply toss in any leftover grains or veggies you have on hand, making it a creative and budget-friendly meal. Ready in just under an hour, this one-pot wonder is ideal for busy weeknights or meal prep, and it's as delicious as it is resourceful. Serve it piping hot and garnish with fresh parsley or cilantro for a touch of vibrant flavor. Whether you call it fridge-cleanout soup or pure culinary genius, this recipe will leave everyone craving seconds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 medium, chopped carrots
- 2 chopped celery stalks
- 3 cups, chopped vegetables of choice (e.g., zucchini, bell peppers, leafy greens)
- 1 cup diced tomatoes (canned or fresh)
- 6 cups vegetable stock or chicken stock
- 1 cup cooked beans (e.g., kidney, cannellini, or black beans)
- 2 medium, diced potatoes or sweet potatoes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano or Italian seasoning
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 cup, cooked (optional) leftover grains (e.g., rice, barley, or quinoa)
- 2 tablespoons, chopped (for garnish, optional) fresh parsley or cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, chopped carrots, and celery. Cook for another 2-3 minutes until slightly softened.
Add any leftover vegetables you are using (e.g., zucchini, bell peppers, leafy greens). Stir well and cook for 3 minutes.
Pour in the diced tomatoes and vegetable or chicken stock. Stir to combine.
Add the cooked beans, diced potatoes, bay leaf, thyme, oregano, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low and let the soup simmer uncovered for 25-30 minutes, or until the vegetables are tender.
If you have any cooked grains, stir them into the soup in the last 5 minutes of cooking to heat through.
Remove the bay leaf before serving.
Taste the soup and adjust seasoning with additional salt and pepper if necessary.
Ladle the soup into bowls and garnish with fresh parsley or cilantro if desired. Serve hot.
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6177 mg | 269% | |
| Total Carbohydrate | 246.6 g | 90% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 58.4 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 7080 mg | 151% | |
*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.
