DEODORIZE FRIDGE RECIPES

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CLEAN-OUT-THE-FRIDGE VEGETABLE SOUP RECIPE | EATIN…



Clean-Out-the-Fridge Vegetable Soup Recipe | Eatin… image

This recipe is purposefully flexible so you can incorporate just about any veggie into it. Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.

Provided by Carolyn Casner

Categories     Healthy Vegetable Soup Recipes

Total Time 50 minutes

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil
½ cup chopped onion
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried thyme
3 cups cubed hard vegetables, such as potato, carrot, sweet potato, winter squash, turnip and/or rutabaga
2 cups thinly sliced green cabbage
1 cup soft vegetables, such as cubed zucchini or bell pepper, halved green beans, broccoli or cauliflower florets and/or corn kernels
4 cups low-sodium vegetable or chicken broth
1?½ tablespoons tomato paste
¾ teaspoon salt
½ teaspoon ground pepper
4 cups chopped stemmed dark leafy greens, such as kale or chard
2 teaspoons sherry vinegar

Steps:

  • Heat oil in a large pot over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add garlic, cumin, paprika and thyme; cook, stirring, until fragrant, about 30 seconds. Add hard vegetables and cook, stirring, for 2 minutes. Add cabbage and soft vegetables; stir to coat.
  • Add broth, tomato paste, salt and pepper; increase heat to high and bring to a boil. Stir in greens, then reduce heat to maintain a simmer. Partially cover and cook until the vegetables are soft, 17 to 20 minutes. Remove from heat and stir in vinegar.

Nutrition Facts : Calories 211 calories, CarbohydrateContent 26 g, FatContent 11 g, FiberContent 6 g, ProteinContent 4 g, SaturatedFatContent 2 g, SodiumContent 513 mg, SugarContent 7 g

CLEAN-OUT-THE-FRIDGE VEGETABLE STEW RECIPE | EATIN…



Clean-Out-the-Fridge Vegetable Stew Recipe | Eatin… image

Full of flavor and plenty of veggies, this easy vegetable soup is a great way to clear out some space in your produce drawer. This recipe is flexible enough that you can make ingredient changes based on what you have on hand. You could also very easily make this a vegan stew by swapping out the butter for oil. Be sure to defrost the frozen items and drain off any liquid that accumulates during defrosting time you don't water down the stew. Because this recipe makes a large amount of stew, consider freezing half for later.

Provided by Adam Hickman

Categories     Healthy Vegetarian Soup & Stew Recipes

Total Time 50 minutes

Number Of Ingredients 15

3 tablespoons unsalted butter
1?½ cups chopped yellow onion (from 1 medium onion)
2 medium carrots, cut diagonally into 1 1/2-inch pieces (1 1/2 cups)
3 large garlic cloves, smashed
1 cup chopped portobello mushroom cap (from 1 large mushroom cap, gills removed)
1 cup sliced celery (from 2 large stalks)
4 (15 ounce) cans no-salt-added fire-roasted diced tomatoes
2 cups unsalted vegetable stock
1?½ cups thawed frozen corn
6 ounces baby Yukon Gold potatoes (about 8 potatoes), halved
2 cups thawed frozen meatless burger crumbles (such as MorningStar Farm Grillers Crumbles)
1 cup thawed frozen cut green beans
¾ cup thawed frozen sweet peas
1 teaspoon kosher salt
½ teaspoon black pepper

Steps:

  • Melt butter in a large, heavy pot over medium-high. Add onion, carrots and garlic; cook, stirring occasionally, until onion is tender, about 4 minutes. Add mushroom and celery; cook, stirring occasionally, until mushroom starts to soften, about 4 minutes. Add tomatoes, stock, corn and potatoes; bring to a boil over high, stirring occasionally. Reduce heat to medium-low; cover and simmer until potatoes are almost tender, about 15 minutes. Stir in meatless crumbles, green beans, peas, salt and pepper; cover and cook until potatoes are tender, about 5 minutes.

Nutrition Facts : Calories 250 calories, CarbohydrateContent 38 g, FatContent 7 g, FiberContent 8 g, ProteinContent 15 g, SaturatedFatContent 4 g, SodiumContent 743 mg, SugarContent 13 g

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