Photo attribution: My Tu Duong
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
4 cups Vegetables such 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
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.
- Soup keeps in fridge for 3 days and freezes well.
- 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.
|Amount Per Serving|
|% 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: