Or How I Clean Out My Refrigerator of All Those Aging Vegetables
How often do you look in your refrigerator, pull open the vegetable drawer and notice a whole bunch of green vegetables that are starting to wilt and need to be used soon or tossed out? Here's where my recipe for green soup comes in handy.
We buy vegetables in bulk at farmer’s markets, Costco or in a CSA package in season and often don’t get to use them all up. I don’t like throwing any food out if I can help it but it happens sometimes more often than I like. This green soup recipe is a great way to deal with this problem.
What Ingredients Do I Use For Green Soup?
The simple answer is any and all vegetables that look like they are on their way out: Spinach, lettuce, Brussels sprouts, green beans, peas, celery, zucchini, leeks and even tomatillos if I have some extras laying around for my Tomatillo Sauce recipe.
Typically I use chicken stock for making this soup but if there’s some leftover beef stock in the refrigerator, I’ll use that too. If I’m making this soup for a vegetarian, I’ll be careful to use just vegetarian stock.
I want to warn you now that I don’t have any measured amounts for this recipe except for the garlic and onion. After that, you are on your own. Doesn’t matter, the soup will taste great and be good for you.
Saying that, I don’t expect you to be throwing any rotten produce into the soup pot and expect good results. Please inspect all vegetables and toss out any that look too funky.
Also, you don’t have to wait until vegetables need to be used up. This soup is delicious so don’t hesitate going out and buying a bunch of fresh ingredients to prepare it.
Green Soup Recipe
- 4 cloves garlic chopped
- 1 onion chopped
- chicken stock beef, vegetable stock or some combination of the three, enough to cover all the vegetables in the pot.
- salt & pepper to taste
- vegetables See note below
- Clean and chop all the ingredients you plan to use being careful not to put any ingredients in the pot that are spoiled.
- Add the garlic and onion too.
- Add enough stock to cover all the vegetables plus an inch or two more.
- Bring the stock to a boil and immediately lower the heat and simmer all the vegetables for 35 minutes or until all the vegetables are tender.
- Use a hand blender to puree the stock and vegetables to a desired consistency. You can also use a blender or food processor, just be careful when transferring the hot soup to the processor.
- Taste and adjust seasoning with salt and pepper.
- Serve with some crusty French bread.
- broccoli rabe
- Brussels sprouts
- green beans
- romaine or green leaf
- snow peas
- Swiss chard
That's my kind of soup, Gary! When I've got some vegetables that are on their way out, I do one of three things: Omelets, soup or quiche. I can't bear to waste if it's possible not to waste.
The Reluctant Gourmet
So true Stacy. Let me know what you think after giving it a try.
Michelle @ A Dish of Daily Life
This is brilliant! I don't know why I never thought to do this before. And my kids love soup and pretty much any kind of veggie...I can't imagine it wouldn't be a hit here! Thanks for the idea!
The Reluctant Gourmet
You are very welcome Michelle. Let me know how the kids enjoy it. Mine love it.
As an employed chef for a local upscale resort, I have the luxury of scouring through all of the freshest and finest delectable items each day and getting to good use of what's left over from big events, or over- stocked in house to provide a unique and exceptional food selection for our employee cafeteria. This creative recipe is a super great find of all that can be combined of which I didn't know! Plus how it's easily prepared. A must-try!! Looking forward to serving this wholesome and healthy type of soup ( something similar from our own odds and ends) with our over 1,000 employees in the near future!! Thank you for the very informative website and all these fantastic recipes!
G. Stephen Jones
You are very welcome Megan.