Name: Clean-Out-the-Fridge Vegetable Soup
Total time: 50 min
Ingredients: 3 tablespoons extra-virgin olive oil; .5 cup chopped onion; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; 3 cups cubed hard vegetables, such as potato, carrot, sweet potato, winter squash, turnip and/or rutabaga; 2 cups thinly sliced green cabbage; 1 cup soft vegetables, such as cubed zucchini or bell pepper, halved green beans, broccoli or cauliflower florets and/or corn kernels; 4 cups low-sodium vegetable or chicken broth; 1.5 tablespoons tomato paste; .75 teaspoon salt; .5 teaspoon ground pepper; 4 cups chopped stemmed dark leafy greens, such as kale or chard; 2 teaspoons sherry vinegar

Clean-Out-the-Fridge Vegetable Soup

5.0

(2)

2 Reviews

This recipe is purposefully flexible so you can incorporate just about any veggie into it. Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.

Carolyn Casner

Published on February 2, 2021

Clean-Out-the-Fridge Vegetable Soup — Photo: Eva Kolenko

Active Time:

25 mins

Total Time:

50 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free High Fiber Low-Calorie Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

3 tablespoons extra-virgin olive oil
½ cup chopped onion
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried thyme
3 cups cubed hard vegetables, such as potato, carrot, sweet potato, winter squash, turnip and/or rutabaga
2 cups thinly sliced green cabbage
1 cup soft vegetables, such as cubed zucchini or bell pepper, halved green beans, broccoli or cauliflower florets and/or corn kernels
4 cups low-sodium vegetable or chicken broth
1 ½ tablespoons tomato paste
¾ teaspoon salt
½ teaspoon ground pepper
4 cups chopped stemmed dark leafy greens, such as kale or chard
2 teaspoons sherry vinegar

Directions

Heat oil in a large pot over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add garlic, cumin, paprika and thyme; cook, stirring, until fragrant, about 30 seconds. Add hard vegetables and cook, stirring, for 2 minutes. Add cabbage and soft vegetables; stir to coat.
Add broth, tomato paste, salt and pepper; increase heat to high and bring to a boil. Stir in greens, then reduce heat to maintain a simmer. Partially cover and cook until the vegetables are soft, 17 to 20 minutes. Remove from heat and stir in vinegar.

To make ahead

Refrigerate for up to 3 days.

Nutrition Facts (per serving)

211	Calories
11g	Fat
26g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1¾ cups
Calories 211
% Daily Value *
Total Carbohydrate 26g	9%
Dietary Fiber 6g	21%
Total Sugars 7g
Protein 4g	8%
Total Fat 11g	14%
Saturated Fat 2g	10%
Vitamin A 12637IU	253%
Sodium 513mg	22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.