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Veggie Tray Soup



What do you do with the leftover vegetables from your holiday vegetable tray?  I make soup!

We had a party last night and had a lot of vegetables left over from the vegetable tray.  I was tired today and thought I’d throw together a batch of soup.  You can really use whatever vegetables you have in your refrigerator and/or freezer and just cut them into bite-sized pieces.  Here is what I used.

 

 

Veggie Tray Soup

Ingredients

  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup celery, sliced or diced
  • 3 cups baby carrots
  • 3 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 cups cherry tomatoes
  • To cover vegetables water
  • 14 oz. can white beans, with liquid
  • 2 teapoons dried dill
  • 2 teaspoons dried oregano
  • 1 Tablespoon aged balsamic vinegar
  • to taste salt and pepper

Cooking Directions

  1. Add vegetables to large stock pot.
  2. Add can of beans including the liquid.
  3. Cover the vegetables with water and bring to a boil.
  4. Once boiling, reduce heat to a simmer.
  5. Add dill, oregano, vinegar and salt and pepper. Stir.
  6. Cover pot. Allow to simmer for at least one hour.
  7. Serve with a gluten-free baguette or Italian Sausage.

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