Whatever Floats Your Boat Vegetable Soup Leftovers
Transform your leftover vegetables into a comforting, hearty meal with this "Whatever Floats Your Boat Vegetable Soup Leftovers" recipe. Perfect for reducing food waste, this adaptable soup uses a medley of chopped leftover vegetables, simmered in a flavorful base of vegetable broth, diced tomatoes, and aromatic herbs like thyme, oregano, or basil. With just 15 minutes of prep time and endless customization options—add cooked pasta, rice, or grains to make it extra filling—it’s an easy, one-pot solution for busy weeknights. Garnish with fresh parsley or cilantro for a vibrant finishing touch, and enjoy a wholesome, zero-waste dish that warms both the body and soul. Keywords: leftover vegetable soup, easy one-pot soup, hearty vegetable soup recipe, zero-waste cooking, comforting soup recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 4 cups, chopped assorted leftover vegetables
- 6 cups vegetable broth
- 1 14-ounce can diced tomatoes
- 1 tablespoon fresh or dried herbs (e.g., thyme, oregano, basil)
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 cup cooked pasta, rice, or grains (optional)
- 2 tablespoons, chopped fresh parsley or cilantro (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes, or until translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the chopped leftover vegetables to the pot and sauté for 5-7 minutes, allowing them to soften slightly.
Pour in the vegetable broth and diced tomatoes, stirring to combine.
Season the soup with the herbs, salt, and black pepper. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for 20 minutes to allow the flavors to meld.
If using cooked pasta, rice, or grains, stir them into the soup during the last 5 minutes of cooking to warm through.
Taste the soup and adjust seasoning as needed with additional salt or herbs.
Serve hot, garnished with fresh parsley or cilantro if desired.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6374 mg | 277% | |
| Total Carbohydrate | 289.6 g | 105% | |
| Dietary Fiber | 60.6 g | 216% | |
| Total Sugars | 68.2 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 808 mg | 62% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 6576 mg | 140% | |
*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.
