Scrap Soup
Grab some frozen veggie scrap broth, a can of beans, a box of pasta or grains, and whatever veggies you have in your fridge that need to be used!
Ingredients
- 8 cups of veggie scrap broth
- 1 to 2 tablespoons fresh minced garlic
- 1 medium sweet onion
- 1 tablespoon olive oil
- 1 16 ounce can of beans such as black beans, kidney beans or chickpeas
- 1 to 2 cups of dry pasta or 1 cup of grains such as rice or quinoa
- 2 to 3 cups of assorted veggies
- 1 6 ounce can of tomato paste optional
- salt and pepper to taste
Instructions
- Mince 1-2 tablespoons of garlic based on personal preference. Dice one medium yellow or sweet onion.
- In a large pot, heat olive oil over medium heat. Add minced garlic and diced onion to the pot. Saute for about 5 minutes until the onion becomes translucent.
- While the onion and garlic are cooking, prepare the other vegetables. Wash the assorted veggies and roughly chop or dice as necessary.
- To the pot, add veggie scrap broth, one can of beans and assorted veggies. Bring to a boil and add dry pasta or grains.
- Reduce the heat to a simmer, cover the pot, and cook until the pasta or grains are fully cooked, stirring occasionally.
Notes
Assorted veggies can be anything like carrots, celery, bell peppers, zucchini, spinach, kale, broccoli, peas, corn, mushrooms, etc. You can also add diced potatoes, sweet potatoes or butternut squash. Mix and match based on your personal preferences and what needs to be used up in your fridge!