Main Dishes · Recipes

Scrap Soup- don’t throw away your veggie scraps!

Leftover soup, expiration soup, scrap soup- could not decide what to call this one.  I settled on Scrap Soup!  I had been seeing the idea of utilizing your veggie scraps for making your homemade broth and decided to give it a whirl.  After making the broth, I used what was in the fridge that was about to go bad and threw in some wild rice to make a yummy soup.  Much to my husband’s dismay, I did not follow a recipe- it is what I do and I will not change.  The end result on this was AMAZING!  Remember, this is just what was in my kitchen at the time so feel free to make it your own.

Veggie Broth Ingredients:

  • Leftover veggie scraps, frozen.  I had been throwing the tops of peppers, the tops and bottoms of onion, butternut squash peelings, etc. in the fridge for about a month and had about two gallon-size freezer bags worth.  I used just one freezer bag for this recipe.  In my broth this time around had the following scraps: butternut squash skins, broccoli stalks, asparagus ends, celery ends, onion ends and skin, and bell pepper tops and bottoms.
  • Olive oil
  • 3 tbsp. minced garlic
  • 1 tbsp. parsley
  • 1 tbsp. basil
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 quarts (8 cups) water

Veggie Broth Instructions:

  • Place the frozen veggies in a large pot.  Add seasonings and drizzle with olive oil. 
  • Heat on high for about 5 minutes, stirring occasionally.
  • Add water and bay leaves and heat on high until boiling.  Reduce heat and simmer for about 30-40 minutes.

Soup Ingredients:

While you wait for your broth to simmer, prep for your soup ingredients.  For this time around, I simply went through my fridge and found items that needed to eaten before they went bad.  I found the following:

  • 1/4 of an onion, chopped
  • 3/4 can of chick peas
  • Approximately 2 cups of baby carrots, sliced
  • 1 cup of turkey sausage crumbles
  • Olive oil
  • 2 tbsp. garlic, chopped
  • 2 cups of spinach, chopped
  • 1-2 cups of wild rice, cooked (this was not going bad but I added it for bulk!)
  • Salt and pepper to taste

Soup Instructions:

These instructions are what I did based on the ingredients that I had for leftovers.  Do what works best for you!  Remember- you can always freeze your veggie broth for later use.

  • Place leftovers (excluding the rice and spinach), olive oil, and garlic in a large pot and sauté over medium heat until onion is translucent and carrots have softened.
  • Once the veggie stock had finished simmering, strain out the veggie scraps.  I found it easy to place a colander over the pot I had my soup ingredients prepped.  Therefore the stock went straight into my soup ingredients!
  • Over medium-high heat, stir in the spinach, wild rice, and salt/pepper to taste until spinach is wilted.
  • Enjoy!
Turned out wonderful and provided me with about three lunches for the week.  A dreamy mug of hot soup on a cold, winter day!

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