Leftover Vegetable Soup
A hearty, flavorful vegetable soup perfect for using up leftovers, featuring tomatoes, potatoes, and herbs, suitable for a comforting family meal or casual gathering.
Ingredients
- 1 (32 oz.) can whole tomatoes, chopped ⓘ
- 1 (16 oz.) can tomato sauce ⓘ
- 1 medium onion, chopped ⓘ
- 2 medium potatoes, peeled and cut into bite-sized pieces ⓘ
- 1 cup soup stock ⓘ
- 1/2 teaspoon ground oregano ⓘ
- 1/4 teaspoon sweet basil ⓘ
- 1 tablespoon sugar
- 1 tablespoon butter or oleo ⓘ
- 4 bay leaves ⓘ
- salt and pepper to taste ⓘ
Instructions
- Put all leftover vegetables into a freezer-safe container and freeze them.
- When you have sufficient vegetables, meats, and/or gravies, place them in a large pot.
- Add cooked whole tomatoes with juice, tomato sauce, and soup stock.
- Add seasoning, onion, potatoes, carrots, and any other desired vegetables.
- Bring to a boil; reduce heat and simmer until fresh vegetables are done.
Tips & Substitutions
Use any leftover vegetables you have on hand to customize your soup. If you don’t have fresh potatoes, you can substitute with canned beans or lentils for added protein. For a heartier version, consider adding cooked grains like rice or quinoa. If you prefer a spicier kick, add a pinch of red pepper flakes. This soup is flexible, making it a fantastic choice for using up odds and ends from your fridge.
Serving Suggestions
Serve the leftover vegetable soup hot, garnished with fresh herbs like parsley or basil. It pairs beautifully with crusty bread or a simple side salad for a complete meal. For added richness, sprinkle with grated cheese or a dollop of sour cream. This versatile soup can also be used as a base for other dishes, making it a great addition to your meal prep.
Storage & Reheating
Store leftover vegetable soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in individual portions for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stove over medium heat, stirring occasionally until heated through. You can also use the microwave for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Leftover Vegetable Soup contains roughly 1427 calories, with 13g protein, 124g carbohydrates, and 99g fat. It is an excellent source of vitamin C (85% of the Daily Value), potassium (63% of the Daily Value), and dietary fiber (49% of the Daily Value). Note that it is relatively high in sodium, at 1236mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh ones?
Yes, frozen vegetables can be a great substitute! Just add them during the last 10-15 minutes of cooking to ensure they don't become mushy. They’re convenient and can save you time while still providing great flavor and nutrients to your soup.
How can I thicken the soup if it's too watery?
If your soup is too watery, you can thicken it by pureeing a portion of the soup in a blender and returning it to the pot. Alternatively, mix a tablespoon of cornstarch with cold water to create a slurry, then stir it into the soup and simmer until it thickens.
What other seasonings can I add to enhance the flavor?
In addition to oregano and basil, consider adding thyme, rosemary, or even a splash of Worcestershire sauce for depth. A hint of lemon juice or vinegar can brighten the flavors, while a dash of hot sauce can add some heat. Feel free to experiment with your favorite spices!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).