It's soup time.
In the cooler months soup becomes the recipient of all uneaten veg. This week I had several random veg left: 2 celery stocks, 1 Italian pepper, 1/2 red onion, and a 1/2 yellow onion. These unused, but not forgotten pieces of perfect produce became the foundation for my "garbage soup*." I also added squash, peas, carrots, and tomatoes...yum.
Veg Soup
8 Cups chicken broth
1 8 oz can plain tomato sauce
3 T pesto
Pepper to taste
all the random veg to taste, chopped
Throw everything together in a large sauce pan and cook until veg reaches desired tenderness.
Super easy, super good.
* For those new to Daily Diner, I often refer to salads as "garbage salad" which just mean a place I through random leftovers or unused produce instead of the garbage. In the cooler months it turns into "garbage soup."
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5 comments:
Oh, I could make a giant pot of garbage right now.
Regarding stock for soups, i just tried Better Than Bouillon with nice results. Way more healthy than regular bouillon and much lighter/cheaper than carrying broth home from the store.
Yes, agree Michelle. I like their mushroom based Better Than Bouillon.
Mmm. It's true. There's no better way to use up the last of the bounty than to make soup!
I love vegetable soup, It was something my mom made when we were growing up...a comfort food for me.
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