Leftover Vegetable Soup

Name: Leftover Vegetable Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 cup vegetable oil; 1 large onion, finely chopped; 2 cloves garlic, finely chopped; 2 large carrots, peeled and cut into 1/4-inch slices; 2 celery ribs, cut into 1/4-inch slices; 3 cups vegetables, cut into 1/2-inch chunks; 2 1/2 cups stock, vegetable, beef or chicken, plus more as needed; 1 bay leaf; 1 teaspoon five-spice powder, optional; 1/2 teaspoon ground cumin; Salt, to taste; Freshly ground black pepper, to taste

A quick and hearty soup transforms leftover vegetables into a delicious meal.

⭐ 4.3 (68 reviews) Prep: 10 minCook: 40 minTotal: 50 minYields: 4 servings

Category Tags:

Dinner Lunch Soup Entree Side Dish Soup

Cuisine Tags:

American

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Instructions

Heat vegetable oil in a large stockpot over medium heat.
Cook onions for 5 minutes until soft.
Add garlic, carrots, and celery, cooking for another 5 minutes.
Stir in all remaining chopped vegetables, stock, bay leaf, and spices.
Increase heat to boil, then reduce to simmer. Cook, covered, for 20-30 minutes until vegetables are tender.
Blend soup to your preferred creaminess using an immersion or standard blender. If needed, thin with broth or water.
Season with salt and pepper, then serve hot.

Nutritional Info (per serving)

Calories: 291 kcal

Carbohydrate: 30 g

Cholesterol: 5 mg

Fiber: 7 g

Protein: 9 g

Saturated Fat: 3 g

Sodium: 439 mg

Sugar: 9 g

Fat: 16 g

Unsaturated Fat: 0 g