Garbage Soup

Transform your leftovers into a comforting masterpiece with this versatile Garbage Soup recipe! Perfect for reducing food waste, this hearty and nutrient-packed soup combines a colorful medley of vegetables, tender potatoes, and protein-rich beans simmered in a flavorful broth seasoned with herbs like thyme and oregano. It’s completely customizable—simply toss in any leftover grains or veggies you have on hand, making it a creative and budget-friendly meal. Ready in just under an hour, this one-pot wonder is ideal for busy weeknights or meal prep, and it's as delicious as it is resourceful. Serve it piping hot and garnish with fresh parsley or cilantro for a touch of vibrant flavor. Whether you call it fridge-cleanout soup or pure culinary genius, this recipe will leave everyone craving seconds!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 2 medium, chopped carrots
• 2 chopped celery stalks
• 3 cups, chopped vegetables of choice (e.g., zucchini, bell peppers, leafy greens)
• 1 cup diced tomatoes (canned or fresh)
• 6 cups vegetable stock or chicken stock
• 1 cup cooked beans (e.g., kidney, cannellini, or black beans)
• 2 medium, diced potatoes or sweet potatoes
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano or Italian seasoning
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper
• 1 cup, cooked (optional) leftover grains (e.g., rice, barley, or quinoa)
• 2 tablespoons, chopped (for garnish, optional) fresh parsley or cilantro

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic, chopped carrots, and celery. Cook for another 2-3 minutes until slightly softened.

Step 4

Add any leftover vegetables you are using (e.g., zucchini, bell peppers, leafy greens). Stir well and cook for 3 minutes.

Step 5

Pour in the diced tomatoes and vegetable or chicken stock. Stir to combine.

Step 6

Add the cooked beans, diced potatoes, bay leaf, thyme, oregano, salt, and pepper. Bring the mixture to a boil.

Step 7

Reduce the heat to low and let the soup simmer uncovered for 25-30 minutes, or until the vegetables are tender.

Step 8

If you have any cooked grains, stir them into the soup in the last 5 minutes of cooking to heat through.

Step 9

Remove the bay leaf before serving.

Step 10

Taste the soup and adjust seasoning with additional salt and pepper if necessary.

Step 11

Ladle the soup into bowls and garnish with fresh parsley or cilantro if desired. Serve hot.

Nutrition Facts

Serving size	3967.5 grams (3967.5g)

Amount per serving	% Daily Value*
Calories	1428

Total Fat 36.40g	47%
Saturated Fat 6.20g	31%
Polyunsaturated Fat 2.80g
Cholesterol 0mg	0%
Sodium 6177mg	269%
Total Carbohydrate 246.60g	90%
Dietary Fiber 47.80g	171%
Total Sugars 58.40g
Protein 48.80g	98%

Vitamin D 0IU	0%
Calcium 638mg	49%
Iron 16mg	88%
Potassium 7080mg	151%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.7%

Protein: 12.9%

Carbs: 65.4%