with Missy Tippens
Last weekend I had an all-day church choir retreat. We do this every year to spend a day preparing our Christmas music. For lunch, we buy sub sandwiches, and then everyone brings side dishes, salads and desserts.
This year, I volunteered to bring a vegetable tray. After our lunch break, I checked and thought the leftovers had been put in the refrigerator. But over two hours later when we went to clean up, I found I had been wrong. The veggies (and dip!) were still sitting out. So I pitched the dip and brought the tray home.
Though the vegetables were probably okay, I was scared for us to eat any of it. But I hated to waste it. So I decided to make vegetable soup!
Assorted leftover vegetables (you can just clean out your fridge or freezer!)
Any additional vegetables
½ onion, chopped
1 clove chopped garlic
1 box vegetable broth plus 2 cups of water
1 can pinto or some other type bean (I used mixed pinto and navy beans)
1 can diced tomatoes (including the liquid)
Chop the leftover vegetables.
Note: I sliced the baby carrots, halved the grape tomatoes and chopped the celery. I also broke apart the broccoli flowerettes. But I ended up wishing I had chopped the broccoli smaller. (Call me weird, but for some crazy reason I can't stand to get a big broccoli chunk in soup!)
Cook the sliced celery and onion (I actually didn't have one, so I used some dried onion) in a little oil and butter until softened. Add the garlic.
Add the tomatoes and carrots and cook until softened.
Season the veggies. I used salt, pepper and one of my new favorites that I discovered thanks to those of you here at the Cafe! Penzey's Sunny Paris.
Pour in the broth, the canned tomatoes and any canned vegetables. Then toss in the broccoli and let everything simmer for about 20 minutes.
At the end, add the bag of baby spinach and let it wilt.
Ta da! No wasted veggie tray. :)