Ever stared into your fridge wondering what to do with those odds and ends? The answer is simple: soup! With just a few humble ingredients you already have on hand, you can whip up a warm, comforting bowl that feels like it took hours—without actually spending them. It’s the ultimate budget-friendly, no-waste meal that’s as cozy as it is clever.
Ingredients (adjust to what you have):
- 1–2 tbsp oil (olive, vegetable, or butter)
- 1 onion (or 2 shallots, or 1 leek)
- 2–3 cloves garlic, minced (or 1 tsp garlic powder)
- 2–3 cups chopped veggies (see veggie options below)
- 1 tsp dried herbs (thyme, oregano, basil — or use Italian seasoning)
- 1/2 tsp smoked paprika (optional, for depth)
- Salt & pepper, to taste
- 1 can diced tomatoes (or 2 fresh tomatoes, chopped, or omit for a clearer soup)
- 4–5 cups vegetable broth (or water + bouillon cube/paste)
- 1/2 cup grains (like rice, pasta, quinoa, or even leftover cooked grains)
- Optional protein: 1 cup cooked lentils, beans, tofu cubes
Instructions:
1. Sauté aromatics:
In a large pot, heat the oil over medium heat. Add chopped onion (or alternative) and cook until soft, about 5 minutes. Add garlic and sauté for another minute.
2. Add veggies & seasoning:
Toss in your chopped veggies and cook for 5–10 minutes, until they start to soften. Stir in herbs, paprika (if using), salt, and pepper.
3. Add tomatoes and broth:
Pour in diced tomatoes and broth. Bring to a boil, then reduce to a simmer.
4. Add grains or pasta:
Stir in your chosen grains. If using cooked grains, add them later to avoid mushiness.
5. Simmer:
Let the soup simmer for 15–25 minutes, until veggies and grains are cooked. Add beans, tofu, or any quick-cooking additions in the last 5–10 minutes.
6. Final taste check:
Adjust seasoning if needed. Add a splash of lemon juice or vinegar at the end for brightness, if you like.
Serve & enjoy!
Great with bread, a dollop of yogurt or sour cream, or fresh herbs if you have them.
Veggie Options (Mix & Match!):
Use about 2–3 cups of chopped veggies total — here are swap ideas:
- Carrots → parsnips, sweet potatoes, or squash
- Celery → fennel, bok choy stalks, or omit
- Bell pepper (paprika) → zucchini, eggplant, or cabbage
- Broccoli or cauliflower → green beans, Brussels sprouts, or kale stems
- Spinach or kale → arugula, beet greens, or frozen spinach
- Corn or peas → frozen mixed veggies, chopped green beans
Tips:
- Got leftover roasted veggies? Toss them in at the end to avoid overcooking.
- No broth? Use water and amp up the flavor with soy sauce, miso, or extra herbs.
- Want it creamy? Blend part (or all) of the soup, or stir in some cream, coconut milk, or a spoonful of nut butter.
- Freeze leftovers! It keeps well for a few months.
Final Thoughts
Making soup from what you already have is just the beginning! If you’re loving the idea of turning leftovers into something delicious, you’re in the right place. On the blog, you’ll also find creative ways to use overripe fruit in homemade popsicles, transform forgotten fridge produce into beautiful pies, or whip up ice cream with leftover fruit.
Ready to waste less and cook more? Dive into those recipes and get inspired—your next tasty creation might already be hiding in your kitchen.