How to Make Scrap Soup: A Delicious, Zero-Waste Meal

Why You Should Make Scrap Soup

1. Reduce Food Waste

Did you know that nearly 30-40% of food in the U.S. is wasted? Making scrap soup helps combat this issue by using vegetable scraps, wilted greens, and leftover pantry items that might otherwise go uneaten.

2. Save Money

Rather than buying new ingredients for every meal, scrap soup allows you to use what you already have, cutting down on grocery costs while still creating a filling dish.

3. Easy to Customize

No two batches of scrap soup are ever the same! You can use whatever vegetables, beans, grains, or seasonings you have on hand. It’s a great way to experiment with new flavors and textures.

4. Nutrient-Packed and Healthy

This soup is loaded with vitamins, fiber, and plant-based protein from fresh vegetables, beans, and whole grains. Plus, it’s naturally vegan and can be made gluten-free depending on your choice of grains or pasta.

Ingredients You’ll Need

• 8 cups veggie scrap broth – A homemade broth made from saved vegetable scraps enhances the flavor and adds depth to the soup. If you don’t have any, use store-bought vegetable broth.
• 1 to 2 tablespoons fresh minced garlic – Adds aromatic depth and flavor.
• 1 medium sweet onion – Brings natural sweetness and a hearty base for the soup.
• 1 tablespoon olive oil – Used to sauté the onions and garlic, adding richness to the dish.
• 1 (16-ounce) can of beans – Black beans, kidney beans, or chickpeas work well, providing protein and texture.
• 1 to 2 cups dry pasta or 1 cup grains – Adds heartiness; use rice, quinoa, or your favorite pasta shape.
• 2 to 3 cups assorted veggies – Anything from carrots and celery to spinach, kale, bell peppers, and mushrooms.
• 1 (6-ounce) can of tomato paste (optional) – For a richer, tomato-based broth.
• Salt and pepper to taste – Adjust to your flavor preference.

Step-by-Step Instructions

Step 1: Sauté the Base Ingredients

• Mince the garlic and dice the onion.
• In a large pot, heat olive oil over medium heat.
• Add the garlic and onion and sauté for about 5 minutes until the onion turns translucent.

Step 2: Prep the Vegetables

• Wash and chop any fresh vegetables you have in your fridge that need to be used up.
• If you’re using root vegetables like carrots, potatoes, or squash, dice them into smaller pieces for even cooking.

Step 3: Build the Soup

• Pour in the veggie scrap broth.
• Stir in the canned beans (drained and rinsed) and add the chopped vegetables.
• Bring the mixture to a boil, then add pasta or grains.
• If using tomato paste, stir it in at this stage for a richer flavor.

Step 4: Simmer and Serve

• Reduce the heat to a simmer and cover the pot.
• Let the soup cook for about 20–30 minutes, stirring occasionally, until the pasta or grains are fully cooked.
• Season with salt and pepper to taste.
• Serve hot and enjoy!

Customization Ideas

• Add Protein: For extra protein, toss in some shredded extra beans, lentils, or tofu.
• Spice It Up: Add chili flakes, cumin, smoked paprika, or curry powder for a flavor boost.
• Make It Creamy: Blend half the soup with an immersion blender for a thicker consistency or stir in a splash of coconut milk for a creamy texture.
• Switch Up the Broth: Try miso paste or coconut broth for a different base flavor.

How to Store & Freeze Scrap Soup

Refrigerator Storage:

Store leftover soup in an airtight container in the fridge for up to 5 days. Reheat on the stove or in the microwave.

Freezing Instructions:

Scrap soup freezes beautifully. Let it cool completely before transferring it to freezer-safe containers or zip-top bags. Freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stovetop.

Sustainable Cooking: How to Make Veggie Scrap Broth

If you’re serious about reducing food waste, making your own vegetable scrap broth is a great habit to start. Instead of tossing carrot peels, onion skins, celery ends, herb stems, and garlic cloves, store them in a freezer bag. Once you have enough scraps, boil them in water for about an hour with a little salt and seasoning. Strain out the solids, and you have homemade veggie broth—perfect for scrap soup!

Common Questions About Scrap Soup

What veggies work best in scrap soup?

Almost anything! Root vegetables like carrots and potatoes add heartiness, while leafy greens like kale or spinach provide nutrients. Bell peppers, zucchini, mushrooms, and peas also work well.

Can I make this soup gluten-free?

Yes! Just swap the pasta for gluten-free pasta or use grains like rice, quinoa, or millet.

How do I make the soup more filling?

Adding beans, lentils, potatoes, or extra grains can make the soup heartier and more satisfying.

Can I use canned or frozen vegetables?

Absolutely! Canned veggies should be drained and rinsed, while frozen vegetables can be added directly to the soup.

Final Thoughts: Eat Well & Waste Less

Scrap soup is more than just a recipe—it’s a mindset. It encourages sustainable eating, helps reduce kitchen waste, and allows for endless creativity in the kitchen. By using ingredients you already have on hand, you’re saving money, reducing your environmental impact, and enjoying a wholesome, homemade meal.

So, the next time you find yourself with random veggies in the fridge and leftover pantry staples, don’t let them go to waste—turn them into a delicious pot of scrap soup!

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