Emptying Out the Fridge: Veggie Soup

Hello everyone from my favorite day, Sunday! It was a beautiful sunshiny day out, and I spent the afternoon enjoying some lovely Prosecco, watching Super Soul Sunday and making soup.

I buy a lot of veggies, and I hate to see them go to waste. One easy way to salvage them is to chop em up and throw em in a pot. I keep extra broth, frozen peas, and diced tomatoes on hand to assist with these times.

veggies for soup

So here is what is going in the pot today. First I chopped up the celery, radish, and onion and saute it the oil. Actually, as I got ready to pour the oil I remembered my little crock of bacon grease – bacon always gives it a little extra something 🙂

Then I pressed the garlic and added about 45 ounces of veggie broth. While that was coming to a boil, I chopped up the potatoes, tomatoes, and zucchini then added them to the pot. I let everything boil for around 5 minutes to soften then I added the spinach and peas. I also sprinkled in some parsley, basil, red pepper flakes, salt, and pepper. From there I brought the temp back down to a simmer and covered it to cook on low for a couple of hours so the flavors would blend. Right before I served the soup, I chopped up the leftover pre-cooked chicken and stirred it into the pot.



Yum! I hope you all enjoyed your Sunday as much as I did!




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