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Make Vegetable Soup With Leftover Vegetables

A Reader's Recipe: Leftover Vegetable Soup

FitSugar reader TiVo shared this post in the Get Fit For 2010 community group.

When the hubby and I went out to a neighborhood Fourth of July party, we brought the veggie tray. I guess that's no surprise! It's also not surprising that there were a TON of leftover veggies. The kids didn't really get into them, but I noticed the adults didn't either. I admit, flag cookies and hot, pulled pork barbecue won my heart. Sorry carrots, we'll bond another time!

So what's a girl to do with a ton of veggies? The veggies are cut and washed, but I know the hubby and I won't eat all of them before they show signs of funk. I decided to get creative in the kitchen. In low-sodium chicken broth, I cooked the leftover broccoli and cauliflower. I added dried dill, some thyme, and a stalk or two of celery.

Learn the rest of TiVo's recipe when you read more.

After the veggies cooked a while, I left the broth in the pot and threw the veggies into my food processor. After processing, I added them back to the pot with the broth and a can of Campbell's Low Fat Cream of Celery soup. I think this would have been fine as is, but we had a bit of leftover cheese from the burgers we didn't eat. I threw in a whole milk slice of white American Sara Lee cheese from the deli. Yum!  (My hubby threw two slices in his bowl!)

Next time I'll do things differently, but this wasn't bad. I will use 2 cans of broth, some instant mashed potatoes and about one tablespoon of whole wheat flour as a thickener. I might also skip the spices and cheese. I know instant mashed potatoes are kind of weird, but they're more natural than cream of celery soup from a can, right? I dunno. Either way, it took about 15 minutes total, and was pretty healthy and fairly filling.  Woohoo!

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