Clean-out-the-fridge vegetable soup from EatingWell Magazine, March 2021

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Notes about this recipe

  • Eat Your Books

    This recipe appears on page 11 of the "Essentials" section.

  • mharriman on January 30, 2023

    My motivation for making this soup was half a sizeable leftover vegetable platter. I used carrots, cauliflower, celery, and red peppers from the platter and added green cabbage, kale, zucchini, onions, and garlic. Because I had more vegetables than prescribed in the recipe, I added more vegetable stock. I used tomato sauce instead of paste since that's what I had on hand. The spices in the recipe helped pump up the flavor, as did grated Parmesan-Romano cheese sprinkled on top. The broth was rich and helped the flavors, too. This isn't a spectacular soup, but rather one that's hearty and filling. It is a great way to use up vegetables if you have an abundance of them.

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