Sweep-The-Pantry-And-Fridge Vegetable Soup! |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I cleaned out my pantry and fridge and decided it was use-it-or-lose it time (a couple of leeks and a bag of spinach in the fridge looked to be getting near their outer limits!) I didn't expect this to be as delicious and comforting as it turned out, but YUM. Also vegan, for anyone bent that way...HINT: add spinach at the very last, and barely wilt, to preserve the nutrients! Ingredients:
2 leeks, white parts only, trimmed, washed and chopped |
1 small yellow onion, chopped |
1/2 cup celery, chopped |
1 cup baby carrots, chopped |
4 tablespoons olive oil |
32 ounces carton vegetable broth |
2 (14 1/2 ounce) cans diced tomatoes |
1 (6 ounce) can tomato sauce |
1 (14 1/2 ounce) can corn kernels |
1 (14 1/2 ounce) can green beans |
1 (14 ounce) can small english peas |
1 (12 ounce) package morningstar soy crumbles |
1 tablespoon italian seasoning (basil, rosemary, thyme, oregano) |
garlic salt, black pepper to taste |
6 ounces fresh baby spinach |
Directions:
1. Heat olive oil and saute' leeks, onion, and celery until soft. Add broth, tomatoes, tomato sauce, and carrots, and simmer until carrots are soft. Add remaining ingredients, with an extra cup of water or vegetable broth if too thick.
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