Easy One Pot Soup to Use Up Leftover Veggies

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This week I’m showing you how I use up leftover veggies. I always try to have plenty veggies on hand through the week, but not so much that I end up wasting anything. As much as I try to get just the right amount, there’s bound to be times when they don’t all get used up.

But this is the perfect time to make soup! I love making soup because it is so easy. You can basically throw whatever you want in a pot and it’ll be delicious. So I take whatever leftover veggies I have, add some flavoring (this time I just used salsa), and have a great meal in no time.

I always keep some cooked whole grains in the fridge and this week I had my favorite, sorghum. So I served my soup over some sorghum.

I’ve listed the ingredients as a loose “recipe” below, however I don’t have exact amounts because the point of this soup is to use whatever you have leftover that needs to be used up. Simply add enough liquid to cover the veggies and adjust as needed.

You may need to adjust the liquid as you go. The veggies themselves will give off some liquid, but I was cooking red lentils in the mix, which will absorb quite a bit. I start with less liquid than I think I need. You can always add more later if your veggies don’t give off much liquid and you want it soupier.

Have fun and see what you come up with!

Easy Crock Pot Soup

Bowl of cabbage, corn, tomato, zucchini soup

Ingredients

  • 1 cup dried red lentils
  • ½ red cabbage, chopped
  • 1 or 2 bell peppers, chopped
  • 1 zucchini, chopped
  • 1 or 2 small chinese eggplant, chopped
  • 1 cup frozen corn
  • 1 or 2 tablespoons dried minced onion
  • 3 garlic cloves, minced (or a couple tablespoons pre-minced garlic)
  • 4 cups vegetable broth
  • ½ cup fresh parsley
  • 1 cup salsa
  • Additional broth or water to get your desired consistency

Directions

  1. Dump everything except the salsa and parsley into the crock pot and cook on low for 6 to 8 hours or high for 3 to 4 hours.
  2. Add salsa in the last hour of cooking and stir parsley in just before serving.
  3. Serve over your favorite whole grain or with whole grain bread.

Notes: All amounts are approximate. The purpose of this soup is to use up whatever veggies you have leftover. So adjust everything as needed based on your own tastes and what you have on hand.