Ingrédients pour Clean Out The Fridge Soup
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound thinly sliced or finely chopped chicken
- 2 cups firm vegetables (carrots, potatoes, celery) and 2 cups quick-cooking green vegetables (broccoli, spinach, green beans, peas)
- 6 cups vegetable or chicken stock
- 1 cup small pasta (ditalini, small shells, penne, or other small pasta)
- Salt and pepper to taste
- 2 tablespoons chopped fresh herbs (parsley, thyme, oregano) to taste
- Red Sweet Pepper
- Dried Herbs
- a splash of Worcestershire sauce
- a splash of soy sauce
- a splash of chili sauce
- 1 tablespoon tomato paste or puree
- 1/2 cup can creamed corn
- 1 (14.5 ounce) can undrained crushed tomatoes (optional)
- 1 (15 ounce) can beans or lentils (optional)
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Comment préparer Clean Out The Fridge Soup
- Heat 1 tablespoon of olive oil or butter in a large pot or Dutch oven over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until softened, about 5 minutes.
- Add 1 pound of thinly sliced or finely chopped chicken or boneless meat (cooked or raw – use tender cuts like chicken breast or pork tenderloin). Cook, stirring occasionally, until browned. If using raw meat, ensure it's cooked through.
- Add 2 cups of firm vegetables (carrots, potatoes, celery) chopped into roughly 1-inch pieces. These take longer to cook.
- Cook, stirring occasionally, until vegetables are just tender, about 8-10 minutes.
- Add 6 cups of vegetable or chicken stock to cover the vegetable mixture.
- Bring the stock to a boil.
- For a tomato-based soup, add 1 (14.5 ounce) can of undrained crushed tomatoes.
- For a heartier soup, add 1 cup of pasta (ditalini, small shells, or other small pasta) at this stage.
- Reduce heat to low, simmer uncovered, until grains and vegetables are tender. (Pasta will take about 10 minutes to cook).
- When grains and vegetables are almost tender, add 2 cups of quick-cooking green vegetables (chopped broccoli, spinach, green beans, peas, or canned vegetables).
- If you prefer a thicker, smoother soup, carefully blend or process the mixture until it reaches your desired consistency using an immersion blender or regular blender (in batches if needed).
- For a thicker soup with chunks of vegetables, blend only half of the soup until smooth.
- Return the soup to the pot, adjust the consistency with a little water or extra stock if necessary, and stir until heated through.
- If using 1 (15 ounce) can of beans or lentils, drain, rinse, and add them. Stir until heated through.
- Season the soup with salt, pepper, and 2 tablespoons of chopped fresh herbs (parsley, thyme, oregano) to taste.
- If the soup needs more flavor, add a splash of Worcestershire sauce, soy sauce, chili sauce, 1 tablespoon of tomato paste or puree, or a 1/2 cup can of creamed corn.
- Serve hot. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
7g
Fat
12g
Carbs
5g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Soups Stews Beans Beef Eggs Dairy Pasta Pork Poultry Vegetables American Easy Refrigerator Beginner Cook Fall Holiday Event Spring Summer Winter Grains Chicken Turkey Crock Pot Slow Cooker Freezer Stove Top Dietary One Dish Meal Seasonal Oamc Freezer Make Ahead Inexpensive Ground Beef Meat Pasta Rice And Grains Novelty Equipment Number Of Servings 4 Hours Or Less
