Think you don’t have enough to make a meal? Think again! Turning leftovers into delicious soups is the perfect solution to the dinner dilemma. It’s an all-too-common problem: you open the fridge, and while there are assorted, perhaps tired-looking veggies and other leftovers, it seems impossible to turn them into a fulfilling, dare I say, gourmet meal. Here are three simple recipes that will make the most out of what you have on hand. Utilizing leftovers not only reduces food waste but also saves time and money. Let these ideas inspire you to create healthy, satisfying meals out of virtually nothing.
Stock Your Pantry
If you have a few essential ingredients, you can always whip up an impressive impromptu soup. I recommend filling your pantry with these staples:
• Keep bouillon or canned broth on hand to create a flavorful foundation for your soup.
• A few basic spices make any soup shine: dried chili pepper flakes, an Italian seasoning blend or herbes de Provence are all you need.
• Canned beans, corn or vegetables keep for months and are there when you need them.
• Elbow pasta or rice bulk up a light soup.
Vegetable Medley Soup
If you have a variety of leftover vegetables, this recipe, inspired by Jacques Pépin’s Fridge Soup, is delicious and will save you money and time.
Bring 6 cups of water or broth to boil. Sauté aromatics such as onions, leek, scallion or garlic before adding. Wash and peel carrots, celery and potatoes, cut coarsely, and toss into the boiling stock. Even if the vegetables look soft or flimsy, they will still add a nice flavor to the soup. Toss in that zucchini, broccoli or bell pepper lurking in the back corners. Now is your chance to clean the fridge! Wilted lettuce or other leafy greens, such as spinach or kale, can also be added to the stock. Add all vegetables to the pot, simmer and stir until tender, about 15-20 minutes. You can serve the soup as is or use an immersion blender to create a creamy blended soup. Add salt and fresh ground black pepper to taste. Et voilà!
Pasta e Fagioli Soup
This Italian classic uses pasta and beans to create a hearty and savory soup, perfect if you have leftover ground beef or Italian sausage. Begin by sautéing the meat until cooked through, then set aside. Next, sauté chopped onion, carrots, celery and garlic in olive oil. Feel free to mix and match with other vegetables you have. In the same pot, add 6 cups of broth, 1 can each of tomato sauce, diced tomatoes, kidney beans and great northern beans. Mix in 1 teaspoon of Italian seasoning (or more to taste). Add the meat back into the pot. Add a quarter to a half cup of pasta to thicken up the soup and continue to boil until everything is cooked and heated through. Serve with shredded parmesan and a thick slice of crusty bread.
Turkey and Wild Rice Soup
If you have leftover turkey taking up space in your refrigerator, this soup is the answer. Sauté chopped onion, carrots, celery and garlic in olive oil until soft. Stir in 1 teaspoon of herbes de Provence and three tablespoons of flour. Cook for 1 minute while stirring, then add 6 cups of chicken or vegetable broth. Stir in 1 cup of uncooked wild rice, quinoa or farro. Bring the soup to a boil and simmer for 15 minutes. Add 2 cups of cooked, shredded turkey meat and 1 package of sliced mushrooms, if available. Bring the soup back to a boil and cook for another 15-20 minutes until the grains are tender and everything is heated through. Stir in a half-cup of heavy cream if desired and season with salt and fresh ground pepper to taste.
Soup’s On!
Soups are versatile, comforting and easy to prepare. Use these recipes as a guide or experiment with the ingredients you already have — you might be surprised by what you discover! Once you start looking at leftovers in a new light, you will soon find a satisfying, hearty meal right under your nose. Bon appétit!
What's YOUR favorite soup to make when the weather gets cooler? Let us know in the comments below.
Mar Hernández
Follow Article Topics: Lifestyle
