This is a delicious way to use up bits of vegetables and herbs you have in the fridge or freezer, even the ones that are wilted.
What you'll need
Pot
Sharp knife
Large stockpot
Ingredients
Serves 4
3 tablespoons Olive Oil
1 Onionlarge, diced
1 teaspoon Cumin
2 Potatoesmedium, diced
3 Tomatoeschopped
4 cups Vegetablessuch as carrot, zucchini or yellow squash, bell pepper, celery, asparagus, corn, peas, okra, green beans, spinach, kale, mushrooms, cabbage, or lima beans; chopped, fresh, frozen, or canned
4 cups Vegetable Broth
2 cups Water
of Saltto taste
of Black Pepperto taste
1/2Lemonjuiced
Directions
1.In a stock pot, sauté the onion and celery (if using) in the olive oil until golden. Add garlic and cumin and cook a minute longer.
2.Add the potatoes (and any root vegetables such as carrots), tomatoes, broth, water, and oregano. Bring to a boil and simmer until the potatoes are tender.
3.Add the other vegetables and simmer until everything is soft.
4.Stir in lemon juice. Season with salt and pepper, to taste.
Storage Tips
Soup keeps in fridge for 3 days and freezes well.
Chef's Tips
Fresh tomatoes can be substituted with one (14.5-oz.) can of chopped tomatoes.
Try at least three different kinds of vegetables in this recipe.
Nutrition Facts
Serving Size 2.00 cup
Serving Per Container 4
Amount Per Serving
Calories 157
% Daily Value*
Total Fat 7 g
9%
Saturated Fat 1 g
5%
Sodium 522 mg
23%
Total Carbohydrate 21 g
8%
Dietary Fiber 5 g
18%
Protein 4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
